Wahm Reviewer Cecily
This is actually a recipe I found a long time ago in a weight watcher forum. I usually make it up a few times in the winter months when it gets really cold outside when we need something to warm us up. Its easy, healthy and super tasty. We often add sour cream, cheese and corn or tortilla chips too.Picture from http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2007/01/southwestchickensoup_n_lg.jpg%5B/caption%5D
Southwestern Slow Cooker Chicken and Potato Soup
3/4 pound 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 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.