Mexican Chicken Soup by What A Crock blog
1/2 to 3/4 lbs chicken breasts, boneless, skinless, and cut into 1" thick cubes
2 lg sweet potatoes, peeled and cut into 1" cubes
2 cans(14.5 oz) diced tomatoes and jalapenos
1 onion, peeled and chopped
1 t oregano
1/2 t turmeric (we didn't have)
14 oz chicken broth
12 oz corn, drained
Place everything but corn in slow cooker and give it a good stir. Cover and cook on high for 5 hours. Add corn, stir and serve.
In my opinion: This recipe was okay. It had a unique flavor but we didn't eat the leftovers.