Last night for dinner we had a delicious, creamy, sweet and spicy soup made in the crock pot. It was just perfect for a cold night. This filled me up quickly, but would be great served with a light salad.
1 can chicken broth
1 lb boneless, skinless chicken breast, cut into 3/4 inch cubes
1 medium sweet red pepper
1 medium sweet green pepper
1 medium onion, chopped
2 cloves garlic
2 8 oz cans cream style corn
2 medium potatoes, cut into 1/2 inch cubes
1 cup frozen corn
1 tsp cumin
1 dried cayenne pepper, minced (or 1 tsp crushed red pepper)
2 tablespoons cornstarch
1/2 cup evaporated skim milk
Combine broth, chicken, sweet peppers, onions, garlic, cream style corn, potatoes, frozen corn, cumin and cayenne in the crock pot. cover and cook on low until the chicken is tender and cooked through, 8-10 hours.
In a measuring cup, mix the cornstarch and milk until blended. Pour into the chicken soup and cook until it is slightly thickened.