Low Fat Crock Pot Chicken Taco Soup

INGREDIENTS
SERVINGS 8-10
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
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 shredded cheese

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Nutrition Info
Serving Size: 1 (518 g)

Servings Per Recipe: 8

AMOUNT PER SERVING% DAILY VALUE Calories 450.4 Calories from Fat 38 9%Total Fat 4.3 g 6%Saturated Fat 0.9 g 4%Cholesterol 54.5 mg 18%Sodium 1246.8 mg 51%Total Carbohydrate 69 g 23%Dietary Fiber 21 g 84%Sugars 9.2 g 36%Protein 37.8 g 75%

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