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
deserts. With a variety of vegetables and lively seasonings, this
is sure to be a cold-weather crowd pleaser.
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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
:5-quart slow cooker
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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