Southwestern Chicken Soup

My friend, Angela, brought me this soup to work one day and I loved it.  I immediately asked for the recipe and proceeded to make it less than a week later.  She topped hers with cheddar cheese, crushed tortilla chips, and sour cream.  It was, in a word, fantastic.  Thanks, A!

Southwestern Chicken Soup

1 pound boneless, skinless chicken breast, cut into strips
1 bag frozen corn
1 4 oz can chopped green chilies
2 small cans low sodium chicken broth
1/2 tsp cumin
1 tsp season salt
1 tsp pepper
1 tsp olive oil
1 medium onion, chopped
1/8 tsp cayenne pepper

Heat 1 tsp olive oil in a pan over medium heat.  Sprinkle chicken with salt and pepper and brown on all sides.  Pat off excess oil. 

In a crock pot, combine chicken with remaining ingredients and cook on low for 6-8 hours.  Stir once.  Top with toppings of your choice.  Some suggestions are sour cream, cheddar cheese, crumbled tortilla chips, guacamole, hot sauce, salsa, etc. 

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