Crock Pot Chicken Fajita Soup

• 5 boneless skinless chicken breasts
• 1 (1 1/8 ounce) package fajita seasoning mix (dry)
• 1 (14 ounce) can fat free chicken broth, plus
• 3 (14 ounce) cans water (use empty can)
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 cup frozen corn
• 1 (16 ounce) jar of mild cilantro salsa
• 2 garlic cloves, minced
• 1 bunch cilantro, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 bay leaf

1. Place all ingredients in a slow crock pot.
2. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
3. Remove bay leaf and stir to break up chicken before serving.
4. Serve topped with shredded cheddar cheese, sour cream, if desired.
5. Or serve with tortillas cut into strips for some variety.

chicken breasts, chicken broth, water, red pepper, green pepper, frozen corn, cilantro salsa, garlic, cilantro, black beans, bay leaf

Taken from www.food.com/recipe/crock-pot-chicken-fajita-soup-83836 (may not work)