Ingredients
4 boneless, skinless chicken breasts
1 can diced tomatoes & green chilies
1 cup salsa (mild, medium, or hot your choice!)
1 tsp. cumin
1 tsp. minced garlic
1 tsp. crushed red pepper
2 cups low sodium chicken broth
Diced veggies (I typically use green, red & yellow peppers and onion for this soup)
Preparation
1.Place all of the ingredients in your slow cooker on HIGH for 3 hours. 2.Remove chicken and shred using two forks. 3.Return the chicken to the broth and cook on LOW for 30 minutes. 4.Serve with low salt or sea salt tortilla chips.
