Ingredients:
2 cups reduced sodium chicken broth (2 Condiments)
2 cups water
1 can (10 ounces) rotel diced tomatoes with green chilies (2 1/2 Greens)
1 tsp taco seasoning (2 Condiments)
½ tsp cumin (½ Condiment)
¼ tsp chili powder (½ Condiment)
½ tsp garlic powder (1 Condiment)
12 oz raw chicken breasts ~ yields 9 oz cooked (1 ½ lean)
1 ¾ cups cabbage, chopped (3 ½ greens)
Toppings:
2 oz Kraft 2% Mexican Cheese ~ ¼ cup per bowl (½ lean)
4 tbsp sour cream ~ 2 tbsp per bowl (2 Healthy Fats)
Fresh cilantro ~ optional
Directions:
Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic powder, 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. Divide soup into bowls and top each bowl with ¼ cup cheese and 2 tbsp sour cream. Garnish with cilantro if desired.
Makes 2 Servings
Each serving provides
1 Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat
* If you do not want cheese, use 16 oz raw chicken breasts which should yield 12 oz cooked.
