SOUTHWEST CHICKEN SOUP 1 pound boneless, skinless chicken thighs 2 medium sweet potatoes, peeled and cut into 1-inch pieces (2 cups) 1 large onion, chopped (1 cup) 2 can (14 1/2 ounces each) salsa-style diced tomatoes with green chilies, undrained 1 can (14 1/2 ounces) chicken broth 1 teaspoon dried oregano leaves 1/2 teaspoon ground cumin 1 cup frozen whole kernel corn 1/2 cup chopped green bell pepper 2 tablespoons chopped fresh cilantro

Remove fat from chicken. Cut chicken into 1-inch pieces. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in 3 1/2 to 4-quart slow cooker.

Cover and cook on low heat setting 7 to 8 hours. Stir in corn and bell pepper. Cover and cook on high heat setting about 30 minutes or until chicken is no longer pink in center and vegetables are tender.

Spoon soup into individual bowls. Sprinkle with cilantro.

6 servings.

SERVE-WITH: Serve this hearty soup with a mixed-greens salad and warm corn bread sticks.

1 Serving: Calories: 225 (Cal. from fat: 65), Fat: 7g (Saturated: 2g), Cholesterol: 45mg, Sodium: 560mg, Carbohydrate: 24g, Protein: 20g.

[Betty Crocker, Comfort Casseroles, January 2001]