Crock Pot Southwestern Chicken Soup

Although I have titled this Southwestern Chicken Soup, it could easily be called Dump It In Chicken Soup, because that is literally what you do...

               dump in some sauteed, seasoned chicken

                                              dump in some flavorful veggies

                                                                             dump in some liquid
 
                                                                                            cook it all low and slow                                                                              
                                                                                                                        BAM...supper is ready

But, I decided on Southwestern Chicken Soup because of the flavorful veggies usually found in Southwestern cooking, such as:

corn           tomatoes           onion           garlic          green peppers           green chillies

By cooking it low and slow in the crock pot, all the flavors get to know each other and meld together, getting ready for a party in your mouth.

Here is the 'recipe':

Southwestern Chicken Soup
1 pound boneless, skinless chicken breasts or tenders, diced
salt, pepper, garlic powder, and parsley
2 tablespoons extra virgin olive oil
1 tablespoon butter
corn - frozen, canned, or fresh (about 16 ounces)
tomatoes - 14.5 ounce canned or 3 tomatoes, diced
1 medium onion, diced
2 cloves garlic, minced
1 green pepper, diced
4 ounce can green chillies
1 tablespoon chilli powder
enough liquid (chicken broth or water) to cover ingredients by a couple inches

Saute the chicken in the olive oil/butter mixture, seasoning it with salt, pepper, garlic powder, and parsley.
Meanwhile turn your crock pot to high and add the rest of the ingredients.
When the chicken is done, add it to the crock pot mixture and cook it on low for 6-8 hours.

The smell is amazing!  The color is beautiful!  The taste is divine!