Low Fat Crock Pot Chicken Taco Soup

Chefs note: A delicious healthy meal that is so easy to make. This is a combination of several great recipes that I have tried. The cooking aroma is very enticing.

Ingredients->

Servings:
8-10
Units: US | Metric
1 1/2 cups vegetable broth
1 1/2 lbs boneless skinless chicken breasts
2 (16 ounce) cans pinto beans, rinsed and drained
2 (16 ounce) cans kidney beans, rinsed and drained
1 1/2 cups frozen corn
1 1/2 cups frozen okra
1 (10 ounce) can Rotel tomatoes & chilies
1 (14 1/2 ounce) can Mexican-style tomatoes
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 red pepper, chopped
1 green pepper, chopped
2 cups celery, chopped
1 yellow onion, chopped
1 (1 1/2 ounce) envelope taco seasoning mix (no MSG, reduced salt)

Directions:

1 Stir the envelope of taco seasoning mix with vegetable broth in a 6 quart crock-pot.
2 Remove fat from chicken breast and add to crock-pot.
3 Cook on low about four hours and shred chicken using two forks.
4 Add all other ingredients to crock-pot.
5 Stir.
6 Cook on high for 2 hours or low for 4 hours.
7 Garnish with chopped green onions, fat free sour cream, or Melissa’s Soy Shreds cheddar. **Recipe Courtesy of www.food.com

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