Chicken and Vegetable Soup From the Slow Cooker

For the chicken vegetable soup, peel and finely chop the onion and garlic. Wash and chop the bell peppers, clean and slice the mushrooms, and wash, pat dry and de-seed the chicken fillets.

Put the canned tomatoes, vegetables, fillets, chicken broth, lime juice and spices (so everything except kidney beans and cilantro) in the slow cooker and cook on LOW for 6 hours.

After about 5 hours, remove the fillets and pick them apart, then add them back to the soup, rinse the kidney beans and add them to the slow cooker along with the cilantro.

Mix and let stand a little longer, taste again and enjoy!

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