Southwestern Chicken & White Bean Soup

(from blessedmom’s recipe box)

Crockpot Recipe

Source: Campbell's Kitchen

Prep time: 15 minutes
Serves 6 people

Categories: Soup - Not Tried

Ingredients

  • 1 tbsp. vegetable oil
  • 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
  • 1 cup Pace® Chunky Salsa
  • 3 cloves garlic, minced
  • 2 tsp. 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)

Directions

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.

  2. Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken.

  3. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.

  4. *Or on HIGH for 4 to 5 hours.

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