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Mexican Chicken Soup

Mexican Chicken Soup

Makes 10 servings

 

 

1/2 to 3/4 lbs chicken breasts, boneless, skinless, and cut into 1-inch

cubes

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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