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Mexican Chicken Soup

2/3 pound skinless, boneless chicken breasts, cut into 1" cubes
2 large or 3 small sweet potatoes, peeled and cut into 1" cubes
2 (14 1/2 oz. ) cans diced tomatoes with jalapenos
1 onion, peeled and grated
1 teaspoon oregano
1/2 teaspoon turmeric
12 ounces fat-free chicken broth
12 ounces corn, canned or frozen (drain if canned)


Place everything but corn in slow cooker and give it a good stir. Cook on HIGH for 5 hours. Add corn, stir and serve.

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