Boneless, skinless chicken breast pieces are browned in oil and added to crock pot with chicken broth, medium salsa, minced garlic, ground cumin, small white beans, whole kernel corn and chopped white
onion. Soup is simmered on LOW heat for 8 to 9 hours. Serve hot.
Ingredients -
1 tablespoon Vegetable Oil
1 pound Boneless, Skinless Chicken Breast, cut into 1-inch pieces
1-3/4 cups Chicken Broth
1 cup Medium Salsa
3 Garlic Cloves, minced
2 teaspoons Ground Cumin
1 (16 ounces) can Small White Beans, rinsed and drained
1 cup Frozen Whole Kernel Corn
1 Large Onion, chopped
Preparation:
1. In a 10 inch skillet, heat the oil over medium-high heat.
2. Add the chicken and brown on all sides, stirring often.
3. Add all of the ingredients to a 4 quart slow cooker.
4. Cover and cook for 8 to 9 hours on low, or 4 to 5 hours on high.
5. Serve.
Soup Making Tips -
Garlic
Preparation of garlic will determine the amount of potency it will exude. Whole cloves will add a hint of flavor to a dish, while slicing them lengthwise will produce a mild
flavor that is especially useful for long-cooking recipes. Mincing cloves enhances the flavor for dishes that take less time to cook. Pressing, chopping or crushing garlic releases the highest concentration of flavor.
Soup Making Tips -
Leftover Onions
If you have a lot of leftover onion pieces, or if you are cutting up onions ahead of time, place the pieces in an airtight Ziploc bag with the air squeezed out and place in
the refrigerator. Doing this will prevent your fridge contents from smelling and tasting just like your onions. Also use the cut up onions within 2 days.
