Crock Pot Soup

Even though the weather here in Florida isn't really calling for soup, it is winter, and traditionally, this is a soup time of year. This chicken soup has a Mexican taste to it. The carb count is pretty low, and the protein count is high. It's a great meal for ending the day. It also heats up nicely as leftovers, and makes a convenient lunch at work tomorrow.

You will need:
1 14 ounce can of chicken broth
1 small can of Ro Tel Diced Tomatoes with Lime Juice & Cilantro
2 cups shredded cooked chicken
1 cup frozen stir fry (yellow, green, red peppers)

Toss all of the ingredients into your crock pot. Cover and cook on low heat for 7 hours. If you are pressed for time, you can set it to high for 3 1/2 hours. I like to sprinkle shredded cheese on the top of the soup while it's still hot. It melts, and adds great flavor to the soup. You can also put a scoop of sour cream on top. If you stir the sour cream in, it will thicken the soup.

This is a great way to use up some leftover chicken.