Slow Cooker Southwestern Chicken Soup Recipe

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips1 tablespoon canola oil2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 package (16 ounces) frozen corn, thawed1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1 can (4 ounces) chopped green chiles1-1/2 teaspoons seasoned salt, optional1 teaspoon ground cumin1/2 teaspoon garlic powder

Preparation

In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.