Weekend Meal: Southwest Chicken Soup

Count this as one of the easiest and thriftiest meals out there. The long and short of it: mix some things and let them simmer in a slow cooker for about 6 hours. I found the original recipe from a Campbell's book, but made a few adjustments.

Those things to mix are:
Serving size: 6-8 bowls of soup

• 1 lbs chicken breast, browned and shredded
• 1 large onion, diced
• 8 oz chunky salsa-with heat depending on taste
• 1 cup frozen, whole corn kernels
  
• 2 tablespoons of garlic pepper
• 5-8 dashes of your favorite hot sauce
• 1 3/4 cup reduced sodium chicken broth

Brown the chicken breast and onion. Cube or shred the chicken. I think shredding it spreads the chicken love more evenly throughout the soup. To shred the chicken, take two forks and pull the chicken apart.

Mix the onion, salsa, corn, garlic pepper, chicken and onion in the slow cooker. Turn it on low for about 6 hours.

This meal is a great fix for the whole week.

Enjoy!