Monday, January 14, 2008

On My Hearth: Southwestern Chicken Soup

it's a dreary, rainy day here in Florida, perfect weather for a nice bowl of soup. I'll be using veggie "chicken" strips in place of the real meat, vegetable broth instead of chicken.

Southwestern Chicken Soup
from The Best Slowcooker Cookbook Ever by Natalie Haughton

This delicious main-course soup flavored with corn, tomatoes, red and green peppers, and chicken breast strips is a breeze to make, thanks to several convenient canned items. Cumin, added at the end of the cooking time, gives the soup extra zip. Accompany the soup with a fruit salad and slices of peasant bread, and dinner is on.

Makes 8 to 10 servings

2 (14.5 oz) cans chicken broth
1 (14.5 oz) can diced peeled tomatoes
1 (4-ounce) can diced green chiles
1 (16-ounce) package frozen corn kernels, partially thawed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
4 skinless, boneless chicken breast halves, cut into thin strips
1/2 teaspoon garlic pepper
1 teaspoon ground cumin
Seasoned salt

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 the seasoned salt to taste. Serve immediately.

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