Chicken Taco Soup

By á-47

serves 6-8

Ingredients

• 1 15 oz can black beans
• 1 15 oz can pinto beans
• 1 15 oz can corn (or use frozen corn)
• 4 stalks celery,chopped
• 1/2 bag of baby carrots, chopped (or use 3 regular carrots)
• 1/2 onion, diced
• bell pepper diced (I used yellow)
• tiny can of tomato sauce
• 1/4-1/2 cup salsa
• 1 packet taco seasoning
• 3-4 frozen chicken breasts
• about a can of chicken broth (enough to cover everything)

Preparation

Step 1

Toss all of this in your crockpot (don't drain the cans) and cook on low for 8 hours. Shred the chicken with some forks. Serve with whatever garnish you want. I used fat free sour cream and low fat cheese.

To make this quicker, you could use a frozen pepper and onion blend and a frozen soup blend instead of chopping stuff.