Mexican Chicken Soup
Makes 10 servings
1/2 to 3/4 lbs chicken breasts, boneless, skinless, and cut into 1-inch
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 can (14.5 oz) diced tomatoes with jalapenos
1 onion, peeled and chopped
1 tsp oregano
1/2 tsp turmeric
1 can (14 oz) chicken broth
1 can (12 oz) corn, drained
Place everything but corn in slow cooker and give it a good stir.
Cover and cook on High for 5 hours. Add corn, stir and serve.
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