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Southwestern Slow Cooker Chicken and Potato Soup

It’s soup season and I made a batch of one of our favorites this week. It’s been a while since I posted a Weekend Cooking post and I thought I’d share this one.

I discovered this recipe through Weight Watchers and it’s become a favorite of ours. It’s hearty without being heavy.

This is the Original Weight Watchers Recipe but there are variations all over the internet.

When I first read through the list of ingredients I wasn’t sure if I would like this combination of ingredients but I think the sweet potatoes really balance out the slight spiciness of the chiles in the diced tomatoes.

After the first time making the recipe as written I tweaked it a bit for our preferences. Both The Hubster and I thought it needed more tomatoes so I use Three 14.5 oz. cans of diced tomatoes with green chiles. I also feel strongly that a little cumin goes a long way so I use less cumin than the original recipe. Other than those minor changes it’s as written. I usually use a couple of large sweet potatoes and end up with 6 large servings.

Soups are great for us in the fall and winter because I can make up a batch and dish it up into individual microwave safe containers and it’s great for either lunch or dinner.

3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes
2 medium uncooked sweet potato(es), peeled, cut into 1-inch cubes
1 large uncooked onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup(s) frozen corn kernels, not thawed

Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.

Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.