Mexican Tomato Corn Soup

I made this over night. I makes a nice lunch!

Mexican Tomato Corn Soup
1/4 cup diced onion, diced
1 cup shredded carrots, diced
14 1/2 ounces canned roasted tomatoes, undrained
2 1/2 cups tomato juice, low sodium
15 ounces fat-free chicken broth, low-sodium chicken broth
11 ounces mexicorn, undrained
1/4 cup green chili peppers
1 1/2 teaspoons chili powder
1 1/2 tsp ground cumin
1 dash cayenne pepper
1 cup corn kernels
1 cup salsa

Combine all ingredients in 3 quart slow cooker.
Cook on low 6-8 hours.
Yield: 5 servings. Per serving(about 2 cups)= 160 Calories; 1g Fat (5.6% calories from fat); 9g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 754mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fat.