Eating from the Pantry: Southwestern Chicken Soup

Southerwestern Chicken Soup

4 cups chicken broth (homemade from the freezer)
1 12 oz pkg frozen corn
2 10 oz cans of Rotel
1 15 oz can pinto beans
2 cups green peppers, chopped
1 onion, chopped
1.5lb chicken sliced into thin strips
.5 tsp garlic pepper
2  tsp cumin
Salt & pepper to taste

Add all the ingredients except the garlic pepper & cumin in a 4 quart crock pot. Cook on high for 1 hour and then on low for 6-7 hours. Add garlic pepper and cumin during the last few minutes.

Note: This is an adapted version of a recipe I found in the newspaper.  The original version called for a 14.5oz can of diced tomatoes and a 4oz can of green chilies, but as you can see the recipe is extremely adaptable to whatever you have on hand.  Switch out the pinto beans with black beans or add some jalapenos if you really want to kick up the spice. It's easy to change it based on what you have in the pantry or your family's preference.

I served it with cheese quesadillas using homemade tortillas.