Recipes - print - Southwestern Crock Pot Chicken Soup

Southwestern Crock Pot Chicken Soup - Recipe

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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  • 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.
Prep Time: 15 minutes
Cook Time: 6 or more hours
Container: 5-quart slow cooker
Servings: 10
Serving Size: 1 cup
-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