SLOW COOKER CHICKEN ENCHILADA SOUP

Stephanie Thompson

GettingHealthywiththeKemps

41 ounces (2.56 lbs) boneless skinless chicken breasts

2 cups fat-free, low sodium chicken broth

1 can red enchilada sauce

1 (14 ounce) can fire-roasted diced tomatoes, with juice

1 (4 ounce) can diced green chilies

1 ¾ cups Rotel

1 clove garlic, minced

1 cup green spring onion, peeled and diced

1 tsp ground cumin

½ tsp salt

6 ounces low fat cheddar cheese

Directions at copymethat.com

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