Southerwestern Chicken Soup
4 cups chicken broth (homemade from the freezer)
1 12 oz pkg frozen corn
2 10 oz cans of Rotel
1 15 oz can pinto beans
2 cups green peppers, chopped
1 onion, chopped
1.5lb chicken sliced into thin strips
.5 tsp garlic pepper
2 tsp cumin
Salt & pepper to taste
Add all the ingredients except the garlic pepper & cumin in a 4 quart crock pot. Cook on high for 1 hour and then on low for 6-7 hours. Add garlic pepper and cumin during the last few minutes.
Note: This is an adapted version of a recipe I found in the newspaper. The original version called for a 14.5oz can of diced tomatoes and a 4oz can of green chilies, but as you can see the recipe is extremely adaptable to whatever you have on hand.
I served it with cheese quesadillas made with homemade tortillas. And though there wasn't one snow flake left on the ground by the time we ate, it was delicious & filling.