Crockpot Chicken Taco Soup

If you have ever done Weight Watchers, you know all about some taco soup.  This is kind of like that.

The flavor is similar, but not all the ingredients are the same.

If you are looking for a hearty, healthy, protein packed bowl of yum~you must make this now.

Crockpot Chicken Taco Soup

serves 6-8

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)

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.

Recipe adapted from: Family Fresh Meals