Slow Cooker Chicken Taco Soup

Ingredients

• 1 bay leaf
• 1 tsp chili powder
• 1 tsp cumin
• 1/4 tsp black pepper
• 1 tsp salt
• 16 oz chicken breast meat
• 10 oz mild red enchilada sauce
• 4 sprigs cilantro
• 2 cloves garlic, pressed
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 can diced tomatoes
• 10 oz frozen mixed vegetables
• 4 cups chicken broth
• 15 1/2 oz black beans, drained
• 1 medium red pepper, chopped
• 4 oz green chili peppers, chopped
• 1/2 cup dried red lentils

Directions

1. Put all ingredients in a slow cooker, chicken can be put in frozen.
2. Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
3. Shred chicken and add back to soup before serving with choice of toppings such as: fat free sour cream, taco chips, avocado cubes, green onion, black olive slices, chopped cilantro, etc.
4. Note: you can substitute ground turkey or beef for chicken.