Southwest Chicken Soup

Now that we have some veggies in our garden, I have been trying to make things for dinner that include these fresh treats. One of our favorites right now is this delicious Southwest Chicken Soup. I got the recipe from a Quick Cooking magazine, but I added a few ingredients to jazz it up a little. Here is the recipe:

1 1/4 pound boneless, skinless chicken breasts cut into strips or chunks

1 Tbsp Olive Oil

2 cans (14.5 oz) chicken broth

1 package (16 oz) frozen corn

1 can (14.5 oz) diced tomatos, undrained

1 medium onion, chopped

1 green pepper, chopped

1 red pepper, chopped

1 can (4 oz) chopped green chilies

1 1/2 tsp seasoned salt (like Lawrys)

1 tsp ground cumin

1/2 tsp garlic powder

1 small jalapeno pepper, seeded and chopped (optional) or a few dashes of hot sauce

1-2 Tbsp fresh cilantro, chopped (optional)

Saute chicken in oil until lightly browned (I season my chicken while browning with either Emeril's essence or poultry seasoning). Transfer chicken to slow cooker. Stir in remaining ingredients. Cover and cook on low for 7-8 hours.

This makes a colorful, flavorful soup. Serves 10 at 1 cup per serving. (if on Weight Watchers--only 3 points per cup!) Enjoy!