Last week we shared an easy chicken noodle soup. This week is a southwest version for when you a little variety. It may be too spicy for your kids, but it is low in fat, rich in flavor, and packed with vitamins!
Southwest Chicken and Sweet Potato Soup
1 pound chicken breast, cut into bite-size chunks
2 medium sweet potatoes, cubed
1 medium onion, chopped
3 cans (10-ounce) diced tomatoes with green chilies (we use Rotel), undrained
1 can (14 1/2-ounce) low-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon cumin
1 1/2 cups frozen corn
Combine all the ingredients except the corn into a large slow cooker. Cover and cook on LOW for 6 hours. Add corn. Cover and cook on HIGH for an additional 30-45 minutes. Serve with warm bread.
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