Chicken and Sweet Potato Soup

Well, I'm officially losing my drive. It is hard living without an oven, much harder than I thought it would be. My dinner choices seem to be narrowed down to either (1) soups/stews or (2) things I need to constantly stand over while making, like seared meats and veggies and things. No baking. No roasting. No heating in the good old oven. And desserts, don't even get me started on desserts. *Sigh.* However, enough whining. I'm going to try my best to suck it up and be a big girl about it! The landlord called to tell me the oven part is on back-order, but that means that, well, at least eventually I'll have an oven again, right?

Here's a soup recipe I made earlier in the week, and really liked. I made it on the stove top instead of in the crock pot, but that's only because I totally forgot to get it started before work that day, as I had planned. Oops. It was still very easy to pull together, though. And since I don't feel much like cooking as of late, it was a good one to make for dinner.

I really liked it - it turned out spicier than I expected, a nice plus (I love spicy foods). I am usually not a huge fan of sweet potatoes, but they give a great taste to this soup.

Chicken and Sweet Potato Soup

Ingredients:

3/4 lb. skinless, boneless chicken breasts, cut into 1" cubes

3 small or 2 medium sweet potatoes, pared and cut into 1" cubes

1 large onion, chopped

1 can (29 oz.) salsa-style diced tomatoes with chilies (undrained)

1 can (14.5 oz.) fat-free chicken broth

1 tsp. dried oregano leaves

1/2 tsp. ground cumin

1 1/2 c. frozen corn kernels (do not thaw)

In 4-quart slow cooker combine chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin; cover and cook on Low for at least 6 hours. Stir in corn; cook on High until chicken and vegetables are very tender, about 30 minutes.