Southwestern Chicken Soup

Name: Southwestern Chicken Soup
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: 1-1/4 pounds boneless skinless chicken breasts, cut into thin strips; 1 to 2 tablespoons canola oil; 2 cans (14-1/2 ounces each) 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

Total Time Prep: 10 min. Cook: 7 hours

Yield 10 servings

Test Kitchen Approved

This slow-cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chiles, the savory soup is sure to put a little zip in mealtime. —Harold Tartar, West Palm Beach, Florida

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 to 2 tablespoons canola oil
2 cans (14-1/2 ounces each) 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 the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

Recipe Creator