Southwest Chicken Salsa Soup

13 oz. chopped chicken breasts

2 Cups cherry tomatoes

1 Cup Chopped Onion

32 oz. low sodium vegetable broth

7 oz medium heat (or no heat) salsa

15 oz. kernel corn - no salt added

8-9 oz. frozen (or fresh) vegetable mix

1 Cup peppers

1 TBS garlic powder
1 TBS cumin

1 TBS Mrs. Dash

1 TBS black pepper 

Before Serving, add:

1 tsp garlic powder (to taste)

1 tsp cumin (to taste)

Combine all the ingredients with the exception of the teaspoons of garlic powder and cumin. In slow cooker, set on high for one hour.  Then, cook on low setting for 3-4 hours. Stir in the other half of the cumin and garlic powder to taste. Makes eight servings

Per serving: