Santa Fe Rabbit Soup

This rabbit soup is slow cooker magic!

• 1 (3 pounds) rabbit, cut up
• 1 (7 ounces) can chopped green chilies, drained
• 1.5 cups frozen or canned corn, drained
• 1 (28 ounces) can no-salt added diced tomatoes
• 1 (15 ounces) can low-sodium black beans, rinsed
• 1 (14 ounces) can low sodium vegetable broth
• 1 (32 ounces) box low sodium chicken broth
• 3 tablespoons reduced-sodium chili seasoning mix

Place all ingredients in slow cooker. Simmer on low 6 to 8 hours. Remove rabbit and remove meat from bones. (Be careful, rabbit will be hot so use a utensil to help.) Return rabbit meat to soup. Stir to combine and serve. Freeze leftovers in freezer bags or freezer container.