Slow Cooker Chicken Vegetable Soup
- Total Fat3 g
- Cholesterol70 mg
- Sodium630 mg
- Total Carbohydrate20 g
- Protein21 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
22 ounce Fully Cooked Frozen Grilled Chicken Breast Strips, cut into bite-sized pieces
2 cup low sodium chicken broth
10 ounce frozen corn
1 teaspoon cumin
14-1/2 ounce diced tomatoes, undrained
1/2 teaspoon garlic powder
4 ounce green chilies, drained
1 medium green bell pepper, chopped
1 medium onion, chopped
1/4 teaspoon ground black pepper
1 medium red pepper, chopped
1-1/2 cup red potatoes, cubed
1-1/2 cup fresh spinach, coursely chopped
- In a 4-5 qt. slow cooker, combine all ingredients except spinach.
- Cook, covered on low for 8-10 hours or until potatoes are tender. Stir in spinach and allow to wilt. Serve.