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Low Fat Crock Pot Chicken Taco Soup

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Low Fat Crock Pot Chicken Taco Soup

"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
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) cans Rotel tomatoes & chilies
1 (14 1/2 ounce) cans 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) envelopes taco seasoning mix ( no MSG, reduced salt)

Directions

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

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