Easy crock-pot taco soup

Ingredients (Makes about 8 servings)

• 2lbs (about 4 large) raw chicken breast

• 1 can low sodium black beans

• 1 can diced tomatoes or rotel

• 1 large white onion, diced

• 2 cups frozen corn (or cooked on the cob)

• 4 cups unsalted chicken stock

• spices - salt, pepper, garlic powder, cayenne, cumin, chili powder

Directions

Place the chicken breasts (trim the fat first!) into the crock pot with spices, onion, and chicken stock. You can cut the chicken into large chunks to make it easier to shred later. Turn on high for 6-10 hours.

Shred chicken with two forks and then ad the rest of the ingredients and let it cook until everything is heated through - about another 30 minutes.

You can top this with a little reduced fat cheese, jalapenos, green onions, avocado,

and low fat sour cream. Enjoy!

Nutrition:

240cal - 21g carbs - 2g fat - 33g protein

*soup only, not including toppings