A good friend and I were talking about how much we both like soups. We are both excited for fall to be here, so that we can make soup more often. That conversation stuck in my mind, and when I was planning this current weeks menu, I found myself looking in my recipe book at the soups. This is the one that we are having this week. It has some of my very favorite ingredients; cumin, red and green bell peppers, corn, green chilies and chicken. Yummy! It is a crock pot recipe, which I love! There is nothing better than coming home after a long day away to a delicious smelling dinner, just waiting to be devoured!
Southwestern Chicken Soup
1 1/4 lb. chicken breasts, roughly chopped (or to save time- use the meat from a deli rotisserie chicken)
1-2 Tbsp. vegetable oil (you would skip this if using the rotisserie chicken)
2 cans chicken broth
1 - 16 oz. package frozen corn
1 can petite diced tomatoes
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 can green chilies
1 1/2 tsp. seasoned salt
1 tsp. ground cumin
1/2 tsp. garlic powder
Cilantro for topping
If using raw chicken, saute in oil until lightly browned. Transfer to crock pot. Stir in remaining ingredients. Cover and cook on low for 7-8 hours. Top with cilantro before serving, if desired.