Southwestern Chicken Soup Recipe
Ingredients
2 (14 1/2-ounce) cans chicken broth
1 (14 1/2-ounce) can diced peeled tomatoes
1 (4-ounce) can diced green chiles
1 (16-ounce) package frozen corn kernels, partially thawed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
4 skinless, boneless chicken breast halves, cut into thin strips
1/2 teaspoon garlic pepper
1 teaspoon ground cumin
Seasoned salt
Directions
1. In a 5-quart electric slow cooker, mix together the broth, tomatoes with their liquid, green chiles, corn, red and green peppers, onion, chicken strips, and garlic pepper.
2. Cover and cook on the high heat setting 1 hour. Reduce the heat to the low setting and continue cooking 3 to 4 hours, or until the chicken is cooked through and tender. Stir in the ground cumin and season with seasoned salt to taste.
2. Cover and cook on the high heat setting 1 hour. Reduce the heat to the low setting and continue cooking 3 to 4 hours, or until the chicken is cooked through and tender. Stir in the ground cumin and season with seasoned salt to taste.
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