This time of year, with the winter weather truly brutal in Minnesota, it’s a great time to enjoy a piping hot bowl of soup—a soup with a bit of a kick to it—something that can jump-start your body and warm you to the point of believing that 25 below zero really isn’t that bad. So, with that in mind, I prepared a fantastic slow cooker soup that I found on called, “Southwestern Chicken Soup.” I mean, any recipe with the word Southwestern in the title is bound to do the trick this time of year, and after a particularly long workday and a cold, slippery drive home, what better way is there to end the day than to enter a house filled with the savory aroma of a soup simmering in the slow cooker—one that immediately brings to mind the warmth of the Desert Southwest?

Here’s what you need:

  • 5-quart slow cooker
  • 1 ¼ pounds of boneless, skinless chicken breast, cut into thin strips
  • 1 tablespoon canola oil or vegetable oil (I used olive oil; I always use olive oil.)
  • 2  cans (14.5 ounces each) of chicken broth
  • 1 package (16 ounces) frozen corn, thawed
  • 1 can (14.5 ounce) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 ½ teaspoons seasoned salt
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder

Here’s what to do:

  • In a large skillet, sauté the chicken in the oil until lightly browned.
  • Transfer the chicken to a 5-quart slow cooker with a slotted spoon (to drain the oil).
  • Stir in all of the remaining ingredients.
  • Cover and cook on the low heat setting for 7 to 8 hours. Stir before serving.

As usual, out of necessity, I cooked the soup a bit longer than the recipe called for (10 hours), but I’m sure it didn’t hurt a thing. It was delicious, and it was just right on a bone-chilling January evening. This great tasting soup was submitted to by Harold Tartar. Thanks, Harold!