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Southwest chicken and white bean soup Recipe

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This recipe for Southwest chicken and white bean soup is from The Idle-A-While Easy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 3/4 cups Chicken Broth
1 cup Thick & Chunky Salsa
3 cloves garlic, minced
2 teaspoons ground cumin
1 (16 ounce) can small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped
1 cup shredded cheese
Directions:
Directions:
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 until the chicken is cooked through
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
8 hours

 

 

 

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