Sunday, October 18, 2009
Southwestern Slow Cooker Chicken and Potato Soup
I finally made it back into the kitchen. I have so many new recipes to try out in the next couple of months. In honor of the unseasonably cold weather I wanted to make soup in the slow cooker. I wasn’t up to trying a new recipe so I went with a sure thing. I previously posted this recipe. I couldn’t resist posting it again for all of those who may not have seen it the first time. Can’t wait to eat it in a few hours. The house smells heavenly from the aroma of the soup.
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. I am not a big fan of sweet potatoes so I substitute gold or red potatoes for the sweet potatoes.
INGREDIENTS:
3/4 pound uncooked boneless chicken breast, cut into 1-inch cubes
2 medium sweet 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
DIRECTIONS:
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.
Yields 4 servings.
Recipe and photo courtesy of http://www.weightwatchers.com
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The Elusive Chicken Noodle Soup Recipe | La Phemme Phoodie — February 8, 2010 @ 12:38 PM
[...] have absolutely NO taste? I have made other types of chicken soup which are perfect including this Southwestern Slow Cooker Chicken and Potato Soup. I love the Southwestern Soup but I don’t always want something that is spicy. I want a [...]