Southwestern Chicken and Sweet Potato Soup

by Marykate Smith Despres, Salem Depot, recipe from Barbara Roy, Marblehead Depot

Marblehead member Barbara Roy sent us this recipe, one of her favorites adapted from WeightWatchers.com, and added, “Perfect to use some of the sweet potatoes from this week’s share.”

You’ll need:

3/4 pound uncooked boneless chicken breast, cut into 1 inch cubes

2 medium sweet potatoes, peeled, cut into 1 inch cubes

1 large onion, chopped

29 oz of diced tomatoes (the recipe suggests canned, salsa-style tomatoes with chiles, undrained)

14 1/2 oz fat-free chicken broth

1 tsp dried oregano

1/2 tsp ground cumin

1 1/2 cups frozen corn kernals

Combine everything but the corn in the crockpot and cook covered on low for 6 hours. Add corn and cook about 30 minutes more or until chicken is cooked through.

Thanks, Barabara!

Keep ’em coming, folks! We need more crockpot meals for the blog that use ingredients, like this one does, that you find in your weekly share.