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Slow Cooker Southwestern Chicken Soup

Here’s the perfect recipe for a busy week, because the slow cooker does most of the work for you! —Harold Tartar, West Palm Beach, Florida
  • Total Time
    Prep: 10 min. Cook: 7 hours
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) reduced-sodium 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

Directions

  • In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
  • Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts
1 cup: 143 calories, 3g fat (1g saturated fat), 31mg cholesterol, 364mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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