Fiesta Chicken Soup - Crock Pot

• 3 lbs chicken breasts, thawed or fresh
• 1 (19 ounce) can kidney beans, drained
• 1 (15 ounce) can chili beans, mexican style
• 3 (6 ounce) cans reduced-sodium tomato juice
• 1 (15 ounce) can diced tomatoes with green chilies, drained
• 1 cup celery, chopped
• 1 cup carrot, sliced
• 1 cup onion, chopped
• 1 cup frozen corn
• 2 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons beef bouillon granules
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried sage, crushed
• 1/2 teaspoon paprika

1. Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
2. Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
3. Remove and discard bay leaves. Enjoy!

chicken breasts, kidney beans, chili beans, tomato juice, tomatoes, celery, carrot, onion, frozen corn, garlic, bay leaves, beef bouillon granules, basil, oregano, sage, paprika

Taken from www.food.com/recipe/fiesta-chicken-soup-crock-pot-182051 (may not work)