Ingredients:

2 cups water

1 cup rotel diced tomatoes with green chilies

1 teaspoon reduced sodium taco seasoning mix

1/2 teaspoon cumin

1/4 teaspoon chili powder

1 tsp minced garlic

12 oz raw chicken breasts

2 cups cabbage, chopped

2 oz kraft 2% Mexican cheese for topping ~ 1/4 cup per bowl

Directions:

1. Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, cabbage and chicken in a Slow Cooker.

2. Cook on low for 6 to 8 hours or on high 3 to 4 hours. Shred chicken breasts in Slow Cooker before serving. Pour soup into bowls and top with cheese.

Bon Appetit!