Ingredients:
2 cups reduced sodium chicken broth
2 cups water
1 can (10 ounces) rotel diced tomatoes with green chilies
1 tsp taco seasoning
½ tsp cumin
¼ tsp chili powder
½ tsp garlic powder
12 oz raw chicken breasts
1 ¾ cups cabbage, chopped
Toppings:
2 oz Kraft 2% Mexican Cheese ~ ¼ cup per bowl
4 tbsp sour cream ~ 2 tbsp per bowl
Fresh cilantro ~ optional
Directions:
1. Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic powder, cabbage and chicken in a crock pot.
2. Cook on low for 6 to 8 hours or on high 3 to 4 hours.
3. Shred chicken breasts in crock pot before serving.
4. Divide soup into bowls.
5. Top each bowl with ¼ cup cheese and 2 tbsp sour cream.
6. Garnish with cilantro if desired.
Yields 2 Servings ~ Per Serving 1 Lean, 3 Greens, 3 Condiments, 1 Healthy Fat
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