Eh. . . I could take this one or leave it. It doesn’t have a lot of flavor and the chilies overpower everything else. I wasn’t a huge fan, but it’ll do. Southwestern Slow Cooker Chicken & Potato Soup Makes 4 servings – 5 WW Points each
Ingredients
3/4 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes 2 medium sweet potato(es), peeled, cut into 1-inch cubes 1 large onion(s), chopped 29 oz canned diced tomatoes, salsa-style with chiles, undrained 14 1/2 oz fat-free chicken broth 1 tsp dried oregano 1/2 tsp ground cumin 1 1/2 cup(s) frozen corn kernels, not thawed
Preparation
Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.