INGREDIENTS:
2 cups reduced sodium chicken broth
2 cups water
1 cup Rotel diced tomatoes with green chilies
1 teaspoon reduced sodium taco seasoning mix
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 tsp minced garlic
12 oz raw chicken breasts
2 cups cabbage, chopped
2 oz Kraft 2% Mexican Cheese for topping ~ 1/4 cup per bowl
DIRECTIONS:
Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, cabbage and chicken in a crock pot. Cook on low for 6 to 8 hours or on high 3 to 4 hours. Shred chicken breasts in crock pot before serving. Pour soup into bowls and top with cheese.
