by Teresa Stevens
spicy chicken tomato soup
2 cans broth (14 oz.)
3 cups cut cooked chicken
2 cup frozen corn
1 can diced tomatoes and green chilies (10 oz.)
1 onion finely chopped
2 garlic cloves, minced
1 bay leaf
1-2 teaspoons ground cumin
1 teaspoon salt
½ - 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
put all ingredients in a slow cooker on low for 4 hours.
discard bay leaf when ready to eat. serve with tortilla chips.
8 servings.
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