Crockpot chicken taco soup

Ray

2 cups chicken broth

2 cups water

1 cup rotel diced tomatoes with green chilies

1 teaspoon taco seasoning mix

½ teaspoon cumin

¼ teaspoon chili powder

1 clove garlic, minced

13 to 14 oz raw chicken breasts - should yield 9 oz cooked

2 cups cabbage, chopped (May need more because of shrinkage)

2 oz Kraft 2% Mexican Cheese to garnish

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.

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