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.