CHICKEN AND VEGGIE SOUP

1 pkg (22-oz) grilled and ready/fully frozen grilled chicken breast strips
2 cups chicken broth
1 can (14.5-oz) diced tomatoes - do not drain
1 pkg (10-oz) frozen corn
1 1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4-oz) green chilies
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1 1/2 cups fresh baby spinach

Cut chicken breast strips into chunks, if desired.

Combine all ingredients, except spinach, in a 4 to 5-quart slow cooker.

Place lid on cooker and cook on low 8 to 10 hours or until the potatoes are tender. Stir in the spinach and cook just until wilted, approximately 5 minutes.

Yield: 8 servings

Note: I got this recipe from an old Tyson's ad.