Southwestern Chicken Soup

I tried this crock pot soup tonight so we'd have something hot and ready for dinner when we came in from passing out trick-or-treat candy from the bed of our '51 Chevy!  It was FANTASTIC.

The recipe comes from a Taste of Home cookbook from 2008 called Heartwarming Soups.  I served it with cornbread based on the recipe for Mini Corn Muffins I posted awhile ago.

This soup is zesty, without being spicy.  We loved it, and I will definitely be making it again!

Southwestern Chicken Soup

1 1/4 pounds boneless chicken breasts, cut into strips
1-2 Tbsp vegetable oil
2 cans chicken broth (14.5 oz each)
1 pkg frozen corn, thawed (16 oz)
1 can diced tomatoes, undrained
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 can chopped green chilies (4 oz)
1 1/2 tsp seasoned salt
1 tsp cumin (skipped this since I don't like it)
1/2 tsp garlic powder

Saute chicken in oil in a large skillet until lightly browned.  Transfer to slow cooker with slotted spoon.  Stir in remaining ingredients.  Cover and cook for 7-8 hours on low.