South-West Chicken, Salsa, Bean & Veggie Soup Recipe

Combine the following ingredients in a large crockpot and cook on high about 5-6 hours (or till carrots are tender):
2 cups chopped cooked chicken
4 cups no-salt-added chicken stock
1 large can (796 ml) no-salt-added canned diced tomatoes
1 can (540 ml) chick peas (drained and rinsed well)
1 can (341 ml) whole kernel crisp corn (drained)
1/2 cup medium chunky salsa (Pace)
1 cup raw red, orange or yellow pepper (diced)
1 medium onion (diced)
2 large carrots (diced)
2 stocks celery (diced)
1 1/2 tsp minced garlic
2 tsp ground cumin

Add 1-2 tsp. of lemon juice to individual bowls when serving.
Makes about 12 cups.
120 Calories per cup