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

1. Heat slow cooker on low setting.
2. Add all ingredients to slow cooker, cover and cook on low for 6 hours.
3. 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