Ingredients
1
red bell pepper, cut into bite-size strips
1
clove garlic, finely chopped
1
can (15.25 oz) whole kernel sweet corn, drained
1
can (15 oz) Progresso™ chick peas (garbanzo beans), drained
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
can (2 1/4 oz) sliced ripe olives, drained
1 1/4
cups Old El Paso™ Thick ’n Chunky salsa
1
tablespoon chili powder
1/4
teaspoon salt
1 1/2
cups uncooked rotini pasta (4 1/2 oz)
1
bag (6 oz) fresh baby spinach leaves
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and spinach.
Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
Stir in pasta and spinach until spinach is wilted. If cooking on Low, increase heat setting to High. Cover; cook 25 minutes longer or until pasta is tender. Serve immediately for soup consistency, or let stand for thicker, stew-like consistency.
