Southwestern Chicken Soup

1 pound boneless skinless chicken breasts, cut into thin strips
1 tablespoon oil
2 cans chicken broth
1 can corn or black beans
1 can diced tomatoes, undrained
1 medium onion, chopped or 1 teaspoon onion powder
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can chopped green chilies
1 ½ teaspoons seasoned salt
1 teaspoon ground cumin
½ teaspoon garlic powder
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-quart slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.
I made this in my large soup pot without a problem. Just browned the chicken in the pot, added the rest of the ingredients, brought it to a boil, reduced heat to a simmer, covered and let it simmer for about 1 ½ hours.