Southwestern Chicken and White Bean Soup
1 Tbsp vegetable oil 3 cloves garlic, minced
1 lb skinless, boneless chicken breast, cut into 1-inch pieces
1 ¾ cups chicken broth 2 tsp ground cumin
1 – 16 oz. can small white beans rinsed and drained
1 cup frozen whole kernel corn 1 cup thick and chunky salsa
1 large onion, chopped
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 ½ quart slow cooker. Add the chicken.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.
(Recipe retrieved from Allrecipes.com)