Email to Texas Lightening Rod      

Recipe Categories: TexasLighteningRod's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD MARINADES MEATS PASTA PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Southwestern Chicken and Potatoe Soup




Source of Recipe


WW Website


Recipe Introduction


POINTS® value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 420 min
Level of Difficulty | Easy

soups | Take the chill out of a brisk autumn or winter day with our spiced-up chicken soup. It's the perfect antidote for colds as well as bored taste buds.



List of Ingredients




3/4 pound chicken breast, uncooked, boneless, skinless, cut into 1-inch cubes
3 small sweet potatoes, or 2 medium, 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 frozen corn kernels, not thawed


Recipe



1. 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.
2. 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. Yields about 1 1/4 cups per serving.