Good Recipe!

I made this soup for dinner last night and it was very tasty! It's one of those great recipes where you can just dump the ingredients in the crock pot in the morning and then forget about it until dinner.

Southwestern Chicken and White Bean Soup
1 T. Olive Oil
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
4 cups chicken broth (roughly two 14 oz cans)
2 cups salsa*
3 cloves garlic, minced
2 tsp. group cumin
1 (16 oz) can great northern beans, rinsed and drained
1 (16 oz) can whole kernel corn
1 lg. onion, chopped

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
2. Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken.
3. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the chicken is cooked through.

* This soup will be as hot as the salsa that you use. I usually use mild because Kyle doesn't like much heat.

Very good with warm crusty bread and a green salad!