What you need:

  • 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

What you do:

  • 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.

  • Recipe submitted by Mary R. via Tucson, Arizona
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Southwestern Chicken Corn Soup