Crock Pot Taco Soup

Ingredients:

2 cups reduced sodium chicken broth (2 condiments)

2 cups water

1 cup rotel diced tomatoes with chilies (2 greens)

1 tsp reduced sodium taco seasoning mix (1 ½ condiments)

½ tsp cumin (1/2 condiment)

¼ tsp chili powder (1/2 condiment)

1 clove garlic, minced (1 condiment)

13-14 oz raw chicken breasts – should yield 9 oz cooked (1 ½ lean)

2 cups of cabbage, chopped (may need more because of shrinkage) (4 greens)

2 oz Kraft 2% Mexican cheese to garnish (1/2 lean)

Directions: 

Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, cabbage, and chicken in a crock pot. Cook on low for 6-8 hours or on high 3-4 hours. Shred chicken breasts in crock pot before serving. Pour soup into bowls and top with cheese.

Servings: 2 with 1 lean, 3 greens, and 2 ¼ condiment per serving.

Source: http://www.sandyskitchenadventures.com/2011/01/crock-pot-chicken-taco-soup.html