Slow Cooked Southwestern Chicken & White Bean Soup
Picante sauce adds a flavorful kick to this easy to prepare soup that slow cooks all day so you come home to enticing aromas and a pot of warm, comforting soup.
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1.75 cups Swanson® Chicken Broth
1 cup Pace® Picante Sauce
3 cloves garlic, minced
2 teaspoons cumin
1 can (about 16 ounces) white navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1.75 cups Swanson® Chicken Broth
1 cup Pace® Picante Sauce
3 cloves garlic, minced
2 teaspoons cumin
1 can (about 16 ounces) white navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.
Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.
Slow Cooked Southwestern Chicken & White Bean Soup
Picante sauce adds a flavorful kick to this easy to prepare soup that slow cooks all day so you come home to enticing aromas and a pot of warm, comforting soup.
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1.75 cups Swanson® Chicken Broth
1 cup Pace® Picante Sauce
3 cloves garlic, minced
2 teaspoons cumin
1 can (about 16 ounces) white navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)
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