Servings: 6

41 ounces (2.56 lbs) boneless skinless chicken breasts 41 ounces (2.56 lbs) boneless skinless chicken breasts
2 cups fat-free, low sodium chicken broth 2 cups fat-free, low sodium chicken broth
1 can red enchilada sauce 1 can red enchilada sauce
1 (14 ounce) can fire-roasted diced tomatoes, with juice 1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (4 ounce) can diced green chilies 1 (4 ounce) can diced green chilies
1 ¾ cups Rotel 1 ¾ cups Rotel
1 clove garlic, minced 1 clove garlic, minced
1 cup green spring onion, peeled and diced 1 cup green spring onion, peeled and diced
1 tsp ground cumin 1 tsp ground cumin
½ tsp salt ½ tsp salt
6 ounces low fat cheddar cheese 6 ounces low fat cheddar cheese

Add all ingredients in the slow cooker.
Cook on low for 6 to 8 hours or high for 3 to 4 hours.
You can also throw this is a stock pot for 20 minutes but would need to grill or bake the chicken first.
Garnish with 1 ounce of cheese per serving.

Per serving: 1 leaner protein, 3 condiments & 3 vegetable servings (Requires 1 fat option)  Per serving: 1 leaner protein, 3 condiments & 3 vegetable servings (Requires 1 fat option)