Ingredients
- 3 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10-ounce) package frozen corn
- 2 cups cubed red potatoes
- 1 medium onion, chopped
- 1 medium sweet red or yellow pepper, chopped
- 1 medium green pepper, chopped
- 1 (4-ounce) can chopped green chiles
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp freshly ground pepper
- 1 (28-ounce) package frozen grilled chicken breast strips
- 2 cups fresh baby spinach
Cook the Soup
In a 4 or 5-quart slow cooker, combine the chicken broth, diced tomatoes, corn, potatoes, onion, peppers, green chiles, cumin, garlic powder, salt, and pepper.
If you want, cut the larger chicken strips into bite-sized pieces. Add the chicken to the slow cooker.
Cook, covered, on low for ~8-10 hours.
The soup is done when the potatoes are tender.
Just before serving, stir in the spinach until it wilts.
Slow-Cooker Chicken Vegetable Soup
Using frozen grilled chicken strips means no raw meat handling – just dump everything in and walk away. The spinach wilts in seconds at the end so don’t add it during cooking or you’ll have green sludge.
Ingredients
- 3 cups chicken broth
- 1 can diced tomatoes, 14.5-ounce, undrained
- 1 package frozen corn, 10-ounce
- 2 cups cubed red potatoes
- 1 medium onion, chopped
- 1 medium sweet red or yellow pepper, chopped
- 1 medium green pepper, chopped
- 1 can chopped green chiles, 4-ounce
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp freshly ground pepper
- 1 package frozen grilled chicken breast strips, 28-ounce
- 2 cups fresh baby spinach
Instructions
- Combine chicken broth, tomatoes, corn, potatoes, onion, peppers, green chiles, and seasonings in slow cooker.
- Cut chicken strips into bite-sized pieces and add to cooker.
- Cover and cook on low 8-10 hours until potatoes are tender.
- Stir in spinach just before serving until wilted.
Notes
Can substitute fresh chicken breast cut into cubes for frozen strips.