Photo of Southwestern slow cooker chicken and potato soup by WW

Southwestern slow cooker chicken and potato soup

0 - 5
PersonalPoints™ per serving
Total Time
7 hr 15 min
15 min
7 hr
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.


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


  1. Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
  2. Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.