This soup is wonderful topped with some fresh chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.

  * 1 ½ lb. Chicken Breast
  * 32 oz. Chicken Stock
  * 14.5 oz. Can Diced Tomatoes
  * 1 Medium Yellow Bell Pepper – Diced
  * 1 Medium Orange Bell Pepper – Diced
  * 1 Medium Onion – Diced
  * 6 oz. Mushrooms – Thinly Sliced
  * 4 Large Cloves Garlic – Minced
  * 4 Tbs. Taco Seasoning
  * 2 Tbs. Fresh Cilantro – Chopped
  * 1 Tbs. Garlic Salt


DIRECTIONS
  - Heat slow cooker on low setting.
  - Add all ingredients to slow cooker, cover and cook on low for 6 hours.
  - Using two forks, shred the chicken breasts.  They should come apart very easily.  Cover and cook 1 additional hour.

Makes Servings: 14
1 Serving:  1 cup
Calories: 73
Carbs: 4 net grams
Fat: 1.5 g
Protein: 12 g

source: http://peaceloveandlowcarb.com/2013/10/chicken-fajita-soup-low-carb-paleo-gluten-free.html

tags: slow-cooker, crockpot low carb