Mexican Chicken Corn Soup - cooking recipe

Ingredients

1 quart chicken broth
1 lb boneless skinless chicken, cubed
2 cups corn
1 1/2 cups chopped onions
1 cup chopped bell pepper
1 small jalapeno chili, chopped
1 garlic clove, chopped
1 teaspoon ground cumin
salt and pepper
1 1/2 cups monterey jack cheese

Preparation

Combine all ingredients except salt, pepper and cheese in slow cooker. Cover and cook on low for 6-8 hours.
Season to taste with salt and pepper. Serve topped with cheese.