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    Mexican Chicken Soup


    Source of Recipe


    Sundaydinner@yahoogroups.com
    1/2 to 3/4 lbs chicken breasts, boneless, skinless, and cut into 1-inch cubes
    2 large sweet potatoes, peeled and cut into 1-inch cubes
    2 can (14.5 oz) diced tomatoes with jalapenos
    1 onion, peeled and chopped
    1 tsp oregano
    1/2 tsp turmeric
    1 can (14 oz) chicken broth
    1 can (12 oz) corn, drained

    Place everything but corn in slow cooker and give it a good stir.

    Cover and cook on High for 5 hours. Add corn, stir and serve.

    Makes 10 servings

 

 

 

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