Crock Pot Chicken Taco Soup

By jolofson

Ingredients

• 1 1/2 cups vegetable broth or chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 - 16 oz cans pinto beans, drained and rinsed
• 2 - 16 oz cans kidney beans, drained and rinsed
• 1 1/2 cup frozen corn
• 1 - 10 oz can Rotel tomatoes and chilies
• 2 - 14 1/2 oz 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 oz) taco season mix package (no MSG reduced salt)

Preparation

Step 1

Stir seasoning with broth in 6 quart crock pot. Remove fat from chicken and add to crock pot.

Cook on low for 4 hours

Shred chicken with two forks and put back into crock pot

Add remainder of ingredients to crock pot. Stir

Cook on high for 2 hours or low for 4 hours

Makes about 20 cups. For Weight Watchers, 1 cup is 4 PointsPlus