Ingredients:

1 1⁄2 cups vegetable broth

1 1⁄2 lbs boneless skinless chicken breasts

2 (16 ounce) cans pinto beans, rinsed and drained

2 (16 ounce) cans kidney beans, rinsed and drained

1 1⁄2 cups frozen corn

1 1⁄2 cups frozen okra

1 (10 ounce) can Rotel tomatoes & chilies

1 (14 1/2 ounce) can Mexican-style tomatoes

2 (14 1/2 ounce) cans no-salt-added diced tomatoes

1 red pepper, chopped

1 green pepper, chopped

2 cups celery, chopped

1 yellow onion, chopped

1 (1 1/2 ounce) envelope taco seasoning mix

Directions:

1. Stir the envelope of taco seasoning mix with vegetable broth in a 6 quart crockpot.

2. Remove fat from chicken breast and add to crockpot.

3. Cook on low about four hours and shred chicken using two forks.

4. Add all other ingredients to crock-pot.

5. Stir.

6. Cook on high for 2 hours or low for 4 hours.

7. Garnish with chopped green onions, fat free sour cream, or Melissa’s Soy Shreds cheddar.

Bon Appetit!