Low Fat Crock Pot Chicken Taco Soup

• 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)

1. Stir the envelope of taco seasoning mix with broth in a large 6 quart crock-pot.
2. Remove fat from chicken breast and add to crock-pot.
3. Cook on high about two hours and shred chicken using two forks.
4. Add all other ingredients to crock-pot. Stir.
5. Cook on high for 2 hours or low for 4 hours.
6. Serve over whole grain brown rice (not parboiled).

chicken broth, chicken breasts, pinto beans, kidney beans, black beans, frozen corn, frozen okra, tomatoes, salt, red pepper, green pepper, celery, yellow onion, taco

Taken from www.food.com/recipe/low-fat-crock-pot-chicken-taco-soup-198975 (may not work)