Chicken and vegetable soup
14.5 ounce can green beans, drained
14.5 ounce can diced tomatoes
15.25 ounce can corn, drained
2 stalks celery, diced
1 cup diced carrots
2 potatoes, diced
4-5 cups water, or chicken stock
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Dice all the fresh vegetables (potatoes, carrots and celery) and place them in a 6-quart slow cooker.
You'll go from this... to this...
I used Yukon gold potatoes, which are my husband's favorite. They have a beautiful golden color and are buttery when cooked. Then add the canned vegetables, water or stock and the dried seasonings.
Next, cook the chicken breast tenderloins in a small amount of oil (about 1 teaspoon) over medium heat. Brown the tenderloins slightly, then let them cool.
Don't these look yummy? I let these tenderloins rest on the cutting board for about 5 minutes, then diced the chicken meat and added it to the slow cooker.
Stir to blend all the ingredients, then cook on low for about 8 hours. This soup was delicious (I ate three bowls!). Yield is about 10-12 cups. Plenty of leftovers to enjoy today.