Low Fat Crock Pot Chicken Taco Soup

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) 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)
• Cheese as you like

preparation

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. Add all other ingredients to crock-pot.
4. Stir.
5. Cook on high for 2 hours or low for 4 hours.
6. Garnish with chopped green onions, low fat sour cream and shreds mexican cheddar.