Chicken and Potato Soup
Uncooked boneless skinless chicken breast(s)
¾ pound(s), cut into 1-inch pieces
Uncooked sweet potato(es)
3 medium, or 2 medium, peeled, cut into 1-inch cubes
1 large, chopped
Canned diced tomatoes
29 oz, salsa-style with chiles, undrained
Fat free chicken broth
Frozen corn kernels
1½ cup(s), not thawed
- 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.
- Stir in corn; cover and cook on high heat setting until chicken is no longer pink in the centre and vegetables are tender, about 30 minutes. Yields about 1 1/4 cups per serving.