2 cups reduced sodium chicken broth
2 cups water
1 cup Rotel diced tomatoes with green chilies
1 teaspoon reduced sodium taco seasoning mix
½ teaspoon cumin
¼ teaspoon chili powder
1 teaspoon minced garlic
12 oz raw chicken breasts
2 cups cabbage, chopped
2 oz Kraft 2% Mexican Cheese for topping ~ 1/4 cup per bowl
1. Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, 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. Pour soup into bowls and top with cheese.
Yields 2 Servings ~ Per serving – 1 Lean, 3 Greens, 3 Condiments