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Southwestern Crock Pot Chicken Soup Recipe

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On those bone-chilling winter evenings, this slow cooker soup recipe brings to mind the warmth of the southwestern deserts. With a variety of vegetables and lively seasonings, this chicken soup is sure to be a cold-weather crowd pleaser.
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Servings:
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Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breast, cut into thin strips
  • 2 cans chicken broth (14.5 ounces each)
  • 1 package frozen corn kernels (16 ounces)
  • 1 can diced tomatoes with liquid (14.5 ounce can)
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 can chopped green chilies (4 ounce can)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Salt to taste
Container:5-quart slow cooker
Directions
PREP
15 mins
COOK
6+ hrs
READY IN
6+ hrs
  • In a large skillet, heat the olive oil over medium heat.
  • Sauté the chicken in the oil until lightly browned on all sides.
  • Transfer the chicken to a 5-quart slow cooker with a slotted spoon (to drain the oil).
  • Stir in all of the remaining ingredients.
  • Cover and cook on the low heat setting for 7 to 8 hours. Stir before serving.
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