Southwestern Chicken Corn Soup
Ingredients
- 1.5 lbs boneless skinless chicken thighs cubed
- 5 c water
- 10 oz package frozen corn thawed
- 2 (14.5 oz) cans diced tomatoes and green chiles, undrained
- 1/2 c onion chopped
- 1/2 c green pepper chopped
- 1 garlic clove minced
- 2 T cooking oil
- 5 t chicken bouillon granules
- 2 t chili powder
- 2 t ground cumin
Instructions
- Heat oil in a large skillet.
- Add chicken and cook until browned; drain.
- Add chicken and remaining ingredients to a large crock pot and mix.
- Cook, covered, for 8 hours on low.
Notes
Recipe submitted by Mary R. via Tucson, Arizona.