Here is a recipe for the slow cooker. It’ll help keep those bones warm on a Sunday afternoon. Also, this is great if you have a cold: the jalapenos will clear those sinuses in minutes. NOW GET COOKING!

Southwestern Chicken Soup

• 1 1/4 pounds boneless, skinless chicken breast, cut into thin strips
• 1 tablespoon olive oil
• 2 (14.5 ounce) cans chicken broth
• 1 (16 ounce) package frozen corn, thawed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 3 jalapeno peppers, chopped (wear gloves!)
• 1 1/2 teaspoons chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder

In a large skillet, saute the chicken in oil until lightly browned. Transfer to a slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.

[Editor's Suggestions: In the version Dawn and I make (which both Adam and Leigh have had), we shred the chicken, which just involves baking it for about 10-15 minutes at 350 degrees, then -- using two forks -- just shred that sucker up. Once the soup is done, garnish with avocado, sour cream, fresh cilantro, and your favorite cheese (we've used, at various time, pepper jack, monterey jack, and sharp cheddar). Then, all alone, I sometimes add a few splashes of Cholula hot sauce, but Shawn's recipe may not need it.

[Also, you should know that this soup is filling enough to be the main course, so don't try to get all crazy by adding fajitas or enchiladas to the mix, 'cause then you'll just end up with a ton of leftovers. If you do make something else with it, however, I highly recommend Stumpy's Grilled Tequila Chicken Fajitas. It might be a little cold for the grill, but that's why they invented the broiler. As Stumpy says, NOW GET COOKING!]