Low Cal Spicy 2 Bean and Chicken Soup

• cooking spray
• 1 12 cups chopped onions
• 1 14 cups sliced carrots
• 2 cloves garlic, minced
• 12-1 tablespoon chili powder
• 1 teaspoon cumin
• salt and pepper
• 3 cups reduced-sodium fat-free chicken broth
• 2 teaspoons sugar
• 2 cups cooked chicken, cut into bite size pieces
• 1 (16 ounce) packagefrozen white shoepeg corn
• 1 (15 ounce) can red beans or 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can black beans, drained
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 (4 1/2 ounce) canchopped green chilies

1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
2. Add onion, carrot, and garlic; saute 5 minutes.
3. Stir in broth and remaining ingredients; bring to a boil.
4. Cover, reduce heat, and simmer 2 hours.
5. To use a slow cooker, combine everything in the pot, and cook on HIGH for the first hour; then turn the temperature down to LOW, and cook 7 more hours.

cooking spray, onions, carrots, garlic, chili powder, cumin, salt, chicken broth, sugar, chicken, corn, red beans, black beans, tomatoes, salt, green chilies

Taken from www.food.com/recipe/low-cal-spicy-2-bean-and-chicken-soup-113716 (may not work)