Southwestern slow cooker chicken and potato soup
0 - 5
PersonalPoints™ per serving
Total Time
7 hr 15 min
Prep
15 min
Cook
7 hr
Serves
4
Difficulty
Easy
Eight simple ingredients is all this hearty and delicious Tex-Mex soup calls for... and we love it! Prep it before you head to work and come home to this spicy soup is packed with chunks of chicken, potatoes and corn, and flavored with cumin. A quick 15 minutes gets all the ingredients ready and the slow cooker does the rest. The sweetness of the potatoes play against the mild heat of the chiles in the tomatoes. Dial up the heat with the hot variety of tomatoes with chiles. Add some chopped green onion at the end for a little burst of color and touch of fresh crunch. Serve with a simple green salad for a complete meal. Leftovers are great for a portable lunch. If corn is in season, use fresh in place of frozen.
Ingredients
Uncooked boneless skinless chicken breast(s)
¾ pound(s), cut into 1-inch cubes
Uncooked sweet potato(es)
2 medium, peeled, cut into 1-inch cubes
Uncooked onion(s)
1 large, chopped
Canned diced tomatoes
29 oz, salsa-style with chiles, undrained
Fat free chicken broth
14½ oz
Dried oregano
1 tsp
Ground cumin
½ tsp
Frozen corn kernels
1½ cup(s), not thawed