Low Fat Crock Pot Chicken Taco Soup - cooking recipe

Ingredients

32 ounces chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn
1 1/2 cups frozen okra
1 (10 ounce) can Rotel tomatoes & chilies
4 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 red pepper, chopped
1 green pepper, chopped
6 large celery ribs, chopped
1 yellow onion, chopped
1 (1 1/2 ounce) envelope taco seasoning mix (no MSG, reduced salt)

Preparation

Stir the envelope of taco seasoning mix with broth in a large 6 quart crock-pot.
Remove fat from chicken breast and add to crock-pot.
Cook on high about two 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.
Serve over whole grain brown rice (not parboiled).