“This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime."
—Harold T., West Palm Beach, Florida

Ingredients

• 1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
• 1 to 2 tablespoons canola oil
• 2 cans (14-1/2 ounces each) chicken broth
• 1 package (16 ounces) frozen corn, thawed
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 can (4 ounces) chopped green chilies
• 1-1/2 teaspoons seasoned salt, optional
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder

Directions

• In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

 

This recipe is featured in
Everyday Slow Cooker
& One Dish Recipes 2013

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