September 2, 2011

Southwestern Chicken and Potato Soup

3/4 pound uncooked boneless chicken breast, cut into 1-inch cubes
2 medium gold or red potatoes, peeled, cut into 1-inch cubes
1 large onion, chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed

Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours. After 6 hours stir in corn and cover slow cooker and cook on low heat for about 30 minutes more.

*This is an easy way to make a very flavorful soup. The basic recipe produces a mild soup. If you like your soup a little spicier consider adding 1 teaspoon of cumin instead of 1/2 teaspoon; 1/2 teaspoon of chili powder and 1/8 teaspoon cayenne pepper. 

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