Southwest Chicken Soup
2 tsp (organic) butter
1 1/4 lbs boneless, skinless chicken breast
28 - 32 ounces organic chicken broth (low sodium is best)
16 oz. organic frozen corn
14 oz can diced tomatoes (I recommend the fire roasted diced tomatoes)
1 medium onion - chopped
1 medium green pepper - chopped
1 medium red pepper - chopped
1 jalapeno pepper - chopped (optional)
4 oz can chopped green chilies
1 1/2 tsp seasoned salt
1 tsp ground cumin
2 garlic cloves, minced
Pepper, to taste
1. Melt the butter in a large skillet on medium heat. Sprinkle a little salt on both sides of the chicken and add it to the pan. Brown the chicken on both sides until cooked through.
2. When the chicken is done, remove the chicken to a plate to rest for a few minutes. While the chicken is cooking and resting, cut up the onion and peppers and mince the garlic. Add to the crockpot.
3. When the chicken is done resting, cut it into small bite-size chunks. Add to the crockpot.
4. Add the remaining ingredients to the crockpot, stir to combine, cover, and cook on low for 7-8 hours. Enjoy!! I recommend serving it with some fresh salad and/or some organic blue corn chips and salsa or guacamole. (Check out my guacamole recipe here.)