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Southwestern Crockpot Chicken and Potato Soup
3/4 pound uncooked boneless, skinless chicken breasts,
cut into 1-
inch cubes
3 small sweet potatoes, or 2 medium, peeled, cut into
1-inch cubes
1 large onion, chopped
29 oz canned diced tomatoes, salsa-style with chilies,
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
Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a
4-quart or larger slow cooker (crockpot); cover and cook on low heat
setting for at least 6 hours.
Stir in corn; cover and cook on high heat setting until chicken is no
longer pink in the center and vegetables are tender, about 30
minutes.
   
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