Monday, December 28, 2009
Baby, It's Cold Outside!
It's a bit nippy here at the Ormond house, at least by Sunshine State standards, perfect soup weather! We're going shopping this morning and then visiting some friends this afternoon so it'll be lovely to come home and find this hearty, savory dinner waiting for us!
The bread-eaters in the family will be eating Baked Tortilla Chips along with the soup.
Southwestern Slow Cooker Chicken and Potato Soup
POINTS® Value: 5
Preparation Time: 15 min
Cooking Time: 420 min
Level of Difficulty: Easy
This spicy soup is packed with chunks of chicken, potatoes and corn, and flavored with cumin. Hearty and delicious.
3/4 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
2 medium sweet potato(es), peeled, cut into 1-inch cubes
1 large onion(s), 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(s) frozen corn kernels, not thawed
* Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
* Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.