Servings: Servings: 2 Each serving has 1 Lean, 3 Greens and 2.25 Condiments

Ingredients: subheading: Ingredients:
2 cups reduced sodium chicken broth (2 condiments) 2 cups reduced sodium chicken broth (2 condiments)
2 cups water 2 cups water
1 cup rotel diced tomatoes with green chilies (2 greens) 1 cup rotel diced tomatoes with green chilies (2 greens)
1 teaspoon reduced sodium taco seasoning mix (1 1/2 condiments) 1 teaspoon reduced sodium taco seasoning mix (1 ½ condiments)
1/2 teaspoon cumin (1/2 condiment) ½ teaspoon cumin (½ condiment)
1/4 teaspoon chili powder (1/2 condiment) ¼ teaspoon chili powder (½ condiment)
1 clove garlic, minced (1 condiment) 1 clove garlic, minced (1 condiment)
13-14 oz raw chicken breasts - should yield 9 oz cooked (1 1/2 lean) 13 to 14 oz raw chicken breasts - should yield 9 oz cooked (1 ½ lean)
2 cups cabbage, chopped (May need more because of shrinkage) (4 greens) 2 cups cabbage, chopped (May need more because of shrinkage) (4 greens)
2 oz Kraft 2% Mexican Cheese to garnish (1/2 lean) 2 oz Kraft 2% Mexican Cheese to garnish (½ lean)

Directions: subheading: 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.
Servings: 2 Each serving has 1 Lean, 3 Greens and 2.25 Condiments
* If you do not add the cheese, use 18 oz raw chicken breasts which should yield 12 oz cooked