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Recipes
southwestern slow cooker chicken and potato soup


Core Recipe
Servings | 4
Preparation Time | 15 min
Cooking Time | 420 min
Level of Difficulty | Easy

soups | Take the chill out of a brisk autumn or winter day with our spiced-up chicken soup. It's the perfect antidote for colds as well as bored taste buds.

3/4 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
3 small sweet potato(es), or 2 medium, peeled, cut into 1-inch cubes
1 large onion(s), chopped
29 oz canned diced tomatoes, salsa-style wth chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed

Instructions


1. Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.
2. Stir in corn; cover and cook on high heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes. Yields about 1 1/4 cups per serving.