Southwestern Chicken Soup

1 can of Southwestern Cheese Soup (Campbell's)
2 cans chicken broth, (14-oz.)
1 14-1/2-oz. can diced, peeled tomatoes
1 4-oz. can diced green chiles
1 16-oz. frozen corn kernels, partially thawed
1 chopped red and green pepper
1 onion, chopped
4 boneless, skinless chicken breasts, cut into strips
1/2 tsp. garlic pepper
1 tsp. ground cumin
Seasoned salt

Mix together everything except seasonings. Cover, cook on high setting
for 1 hour. Reduce, continue cooking 3 to 4 hours on low or until chicken is
tender. Just before serving, stir in cumin and seasoned salt. Serve immediately.

I cooked this on LOW for about 10 hours and it did ok.

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