Southwestern Chicken Soup
By Bonne1
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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 chilies
- 1-1/2 teaspoons seasoned salt, optional
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Details
Servings 10
Adapted from tasteofhome.com
Preparation
Step 1
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 7-8 hours. Stir before serving. Yield: 10 servings.
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