Fiesta Chicken Soup - Crock Pot

A slightly spicy recipe that I created quite by mistake. I was making another recipe when I realized I had added too much tomato juice and didn't have enough beans to complete it. A few other changes and there you go.

• Ready In: 4 hrs 20 mins
• Serves: 6-8

Ingredients

• 3  lbs chicken breasts, thawed or fresh
• 1 (19 ounce) can kidney beans, drained
• 1 (15 ounce) can chili beans, mexican style
• 3 (6 ounce) cans reduced-sodium tomato juice
• 1 (15 ounce) can diced tomatoes with green chilies, drained
• 1  cup celery, chopped
• 1  cup carrot, sliced
• 1  cup onion, chopped
• 1  cup frozen corn
• 2  garlic cloves, minced
• 2  bay leaves
• 2  teaspoons beef bouillon granules
• 1  teaspoon dried basil, crushed
• 1  teaspoon dried oregano, crushed
• 1  teaspoon dried sage, crushed
• 1⁄2 teaspoon paprika

Directions

1. Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
2. Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
3. Remove and discard bay leaves. Enjoy!