Southwestern Chicken Soup

SUBMITTED BY: Harold Tartar PHOTO BY: Molly

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

RECIPE RATING:

Read Reviews (6)

Review/Rate This Recipe

PREP TIME	10 Min
COOK TIME	7 Hrs
READY IN	7 Hrs 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 1/4 pounds boneless, skinless chicken breast, cut into thin strips
1 tablespoon canola oil or vegetable oil
2 (14.5 ounce) cans chicken broth
1 (16 ounce) package frozen corn, thawed
1 (14.5 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons seasoned salt
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 7-8 hours. Stir before serving.

FOOTNOTE

Nutritional Analysis: One 1-cup serving (prepared with 1 tablespoon oil and reduced-sodium broth and without seasoned salt) equals 144 calories, 3 g fat (trace saturated fat), 33 mg cholesterol, 350 mg sodium, 15 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1 starch.