Southwest Chicken and White Bean Soup

Southwestern Chicken and White Bean Soup

Submitted By: Campbell's Kitchen
Prep Time: 15 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 15 Minutes
Servings: 6
"After a long day, come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa."
INGREDIENTS:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken
breast, cut into 1-inch pieces
1 3/4 cups Swanson® Chicken Broth
(Regular, Natural Goodness™ or
Certified Organic)
1 cup Pace® Thick & Chunky Salsa
3 cloves garlic, minced
2 teaspoons ground cumin
1 (16 ounce) can small white beans,
rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped
DIRECTIONS:
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 until the chicken is cooked through.
** I made this on the stove top and for much less time, but a long side cornbread, with some grated cheese, avocado, and sourcream, it's an easy winner for a quick evening meal.