Southwestern Chicken and Potato Soup

INGREDIENTS:

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

2 medium gold or red potatoes, peeled, cut into 1-inch cubes

1 large onion, chopped

29 oz canned diced tomatoes, salsa-style with chiles, undrained

14 1/2 oz fat-free chicken broth

1 tsp dried oregano

1/2 tsp ground cumin

1 1/2 cup frozen corn kernels, not thawed

DIRECTIONS:

Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours. After 6 hours stir in corn and cover slow cooker and cook on low heat for about 30 minutes more.

*This is an easy way to make a very flavorful soup. The basic recipe produces a mild soup. If you like your soup a little spicier consider adding 1 teaspoon of cumin instead of 1/2 teaspoon; 1/2 teaspoon of chili powder and 1/8 teaspoon cayenne pepper.