January is National Slow Cooker Month. This recipe may be too spicy for your kids, but it is low in fat, rich in flavor, and packed with vitamins!
Southwest Chicken and Sweet Potato Soup
1 pound chicken breast, cut into bite-size chunks
2 medium sweet potatoes, cubed
1 medium onion, chopped
3 cans (10-ounce) diced tomatoes with green chilies (we use Rotel), undrained
1 can (14 1/2-ounce) low-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon cumin
1 1/2 cups frozen corn
Combine all the ingredients except the corn into a large slow cooker. Cover and cook on LOW for 6 hours. Add corn. Cover and cook on HIGH for an additional 30-45 minutes. Serve with warm bread.
*Note from Julie Follansbee: My family likes it spicy but you can control the spice by adding a combination of plain diced tomatoes and the spicy ones.
We also like to serve ours with a little cheese and cilantro on top with a side salad.
