Southwestern Chicken Soup
Tags: Chicken Crock Pot Dinner Mexican Morning Prep Soup
- 1 1/4 lbs boneless skinless chicken breasts, cut into thin strips
- 1 Tbsp canola oil
- 2 cans (14.5 oz. each) reduced sodium chicken broth
- 16 oz. frozen corn, thawed
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 can (4 oz.) chopped green chilies
- 1 1/2 tsp. Sandwich Sprinkle, optional
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- tortilla chips
- guacamole
- queso
- In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
- Cover and cook on low 7-8 hours or until chicken and vegetables are tender. Stir before serving.
