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 (no MSG, reduced salt)

Directions:

1. Stir the envelope of taco seasoning mix with vegetable broth in a 6 quart crock-pot. Remove fat from chicken breast and add to crock-pot.

2. Cook on low about four hours and shred chicken using two forks. Add all other ingredients to crock-pot. Stir.

3. Cook on high for 2 hours or low for 4 hours. Garnish with chopped green onions, fat free sour cream, or Melissa’s Soy Shreds cheddar.

Bon Appetit!