Chicken Chili Crock Pot Soup

Ingredients:
2 cups reduced sodium chicken broth (2 condiments)
2 cups water
1/2 cup green chilies (1 green)
1 cup fresh diced tomatoes (2 greens)
1/4 cup chopped green onions (1/2 green)
1 teaspoon reduced sodium taco seasoning mix (1 1/2 condiments)
1/2 teaspoon cumin (1/2 condiment)
1/4 teaspoon chili powder (1/2 condiment)
1 clove garlic, minced (1 condiment)
13-14 oz raw chicken breasts – should yield 9 oz cooked (1 1/2 lean)
3 cups chopped cabbage, (It will shrink down as it cooks) (4 greens)
2 oz 2% Mexican Cheese to garnish (1/2 lean)

Instructions:
Add all the ingredients (except the cheese) to the crock pot and cook about 6 hours on high. Shred the chicken right in the pot before serving. Dish up and sprinkle each bowl with cheese.

Yum Yum!

Picture to come soon!

This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.

4 thoughts on “Chicken Chili Crock Pot Soup

  1. Kandi

    What is the serving size and is this a complete lean and green? How many servings does this pot make? Thanks! I’m excited to try it!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>