Crockpot Mexican Spice Chicken Soup

http://newleafwellness.biz/2014/09/24/crockpot-chicken-soup-mexican-seasonings/

• 1 pound carrots, peeled and diced
• 1 medium-sized yellow onion, diced
• 2 large cloves of garlic, minced
• 2 roma tomatoes, chopped
• 1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays for future soups and chilis)
• 1 teaspoons cumin
• 1 teaspoon fennel seeds
• 1 teaspoons chili powder
• 1 teaspoon salt
• Juice from 1/2 lime (about 2 tablespoons)
• 1 pound boneless skinless chicken breasts
• 4 cups fat-free, reduced-sodium chicken broth (If freezing, this is not needed until day of cooking)

Directions

• Combine all ingredients in crockpot and cook for 4-8 hours, or until carrots are soft and chicken is cooked through.  Shred chicken with a fork and serve!