Wednesday, April 15, 2009

Crockpot Southwestern Chicken and White Bean Soup

1 tablespoon vegetable oil
1 pounds skinless, boneless chicken breasts, cut into 1-inch pieces1
3/4 cups chicken broth
1 cup salsa
3 cloves garlic, minced
2 teaspoons ground cumin
1 can (about 16 ounces) small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken. Cover and cook on LOW for 8 to 9 hours (or on high for 4 to 5 hours) or until the chicken is cooked through.

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