1 pound boneless, skinless chicken thighs, cut into 1 - inch pieces
2 medium sweet potatoes, peeled and cut into 1 - inch pieces { about 2 cups }
1 large onion, chopped 
2 cans { 14½ oz. each } diced tomatoes with green chilies, undrained
1 can { 14 oz. } chicken broth
1 tsp. dried oregano leaves
½ tsp. ground cumin
1 cup frozen whole kernel corn
½ cup chopped green bell pepper
1 T. chopped fresh cilantro { 1 T. dried cilantro }
Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, cumin, and cilantro in a 3½ to a 4 quart slow cooker. Cover and cook on low heat setting for 7 to 8 hours.
Stir in corn and bell pepper. Cover and cook on high heat setting about 30 minutes or until chicken is no longer pink in the center and the vegetables are tender. Spoon soup into individual bowls. 6 servings