Take advantage of frozen corn and canned tomatoes, but don’t substitute for the fresh onion or red and green bell pepper.
These ingredients lend their flavors and texture for a well balanced home-cooked meal that will surely be added to your favorites list.
Southwestern Slow Cooker Chicken Soup
1 1/4 pound boneless skinless chicken breasts, cut into thin strips
1 quart chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14.5 ounces) diced tomatoes with the juice
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4 ounces) roasted green chilies, chopped
1 tablespoon seasoned salt, such as Lawry’s
1 1/2 teaspoons ground cumin
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1 tablespoon chili powder
kosher salt and ground black pepper
Season the strips of chicken breast with the kosher salt and black pepper.
Lay the strips in the bottom of a slow cooker then add the corn, diced tomatoes, chopped onion, both bell peppers and the can of chopped roasted chilies.
Whisk together the chicken broth and seasoned salt, ground cumin, granulated garlic, dried oregano and chili powder. Pour this mixture over the chicken and vegetables.
Cover the pot and turn on low. Cook for 6 to 8 hours, until the chicken and vegetables are cooked through.
Food For Thought – You can use a can of Rotel diced tomatoes with peppers if you would like to skip a step, but the roasted green peppers do add their own flavor.
Good To Know – If you would like more of a stew than a soup, cut back on the chicken broth by half and cook on high for 3 to 4 hours.