Southwest Chicken Soup in a Crockpot

• 2 whole (8 Oz. Size) Boneless, Skinless Chicken Breasts
• 1 can (15 Oz. Size) Black Beans
• 1/2 cups Frozen Corn
• 2 cups Low Sodium Chicken Broth
• 1 can (28 Oz. Size) Diced Tomatoes
• 1 can (4 Oz. Size) Diced Green Chiles
• 1/2 whole Bell Pepper, Diced
• 1/4 teaspoons Cumin
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 2 Tablespoons Taco Seasoning
• 1 dash Cayenne Pepper

1. Put the chicken breasts in the crockpot, add the rest of your ingredients and stir.
2. Put the setting to low for 810 hours or on high for 34 hours.
3. About an hour before its done, take two forks and shred the chicken.
4. Its simple; the chicken will just fall apart.
5. When done, serve with some reduced fat Mexican cheese!
6. Makes about 8 cups.
7. Enjoy!
8. Calories per cup: 130, fat: .6, cholesterol: 16, sodium: 277, potassium: 20, carbs: 20, fiber: 4, sugar: 8.5, protein: 11.2.

chicken breasts, black beans, chicken broth, tomatoes, green chiles, bell pepper, cumin, garlic, salt, black pepper, cayenne pepper

Taken from tastykitchen.com/recipes/main-courses/southwest-chicken-soup-in-a-crockpot/ (may not work)