Southwestern Chicken Soup
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Canned diced peeled tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned diced green chilies||4 Ounce (1 Can)|
|Frozen corn kernels||16 Ounce (1 Package)|
|Red bell pepper||1 , chopped|
|Green bell pepper||1 , chopped|
|Onion||1 , chopped|
|Boneless skinless chicken breast halves||4 , cut into thin strips|
|Garlic pepper||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Seasoned salt||To Taste|
1. In a 5-quart electric slow cooker, mix together the broth, tomatoes with their liquid, green chiles, corn, red and green peppers, onion, chicken strips, and garlic pepper.
2. Cover and cook on the high heat setting 1 hour. Reduce the heat to the low setting and continue cooking 3 to 4 hours, or until the chicken is cooked through and tender. Stir in the ground cumin and season with seasoned salt to taste.