Slow Cooker Southwestern Chicken Soup

Total Time Prep: 10 min. Cook: 7 hours

Yield 10 servings (2-1/2 quarts)

Here’s the perfect recipe for a busy week, because the slow cooker does most of the work for you! —Harold Tartar, West Palm Beach, Florida

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chiles
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Directions

In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts

1 cup: 143 calories, 3g fat (1g saturated fat), 31mg cholesterol, 364mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Here’s the perfect recipe for a busy week, because the slow cooker does most of the work for you! —Harold Tartar, West Palm Beach, Florida

Recipe Creator