46. Southwestern Chicken & White Bean Soup

After a couple of duds, this was a great soup! Soups are perfect for crockpots—as long as there is little prep work first. The perfect crock pot recipes are ones that are easy to throw together, require just a few ingredients, and can be cooked on either high or low. This is one of those recipes. I located this recipe on the Campell Soup website (www.campbellkitchens.com)

Southwestern Chicken & White Bean Soup
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 8 hours

Serves: 6
Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.

Ingredients:

1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 cup Pace® Chunky Salsa
3 cloves garlic, minced
2 tsp. ground cumin
1 can (about 16 ounces) small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)

Directions:

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 1/2-quart slow cooker. Add the chicken.
Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.
*Or on HIGH for 4 to 5 hours.

Changes and shortcuts:
Very few changes! I cooked the chicken the night before and while it was cooking I chopped the onion and garlic. I don’t like frozen corn—it always seems tough, mushy and tasteless, so I always substitute canned corn.

Results:
Great soup! The recipe says it makes 6 servings but the three of us finished it up the first time around—no leftovers! I like leftovers so I can either plan a second meal or take them for lunch. I would definitely double this recipe.

Keeper: YES!