Taco Soup

Ingredients:

2 cups reduced sodium chicken broth - I use Swanson's (2 condiments)

2 cups water

1 cup diced tomatoes (2 greens)

1 TSP reduced sodium taco seasoning - I recommend Old El Paso (1.5 condiments)

1/2 TSP cumin (.5 condiment)

1/4 TSP chili powder (.5 condiment)

1 minced garlic clove (1 condiment)

13 or 14 oz raw chicken breasts (1.5 lean)

2 oz Kraft 2% Mexican Cheese (.5 lean)

Directions:

With this meal, you can use a crock pot or, in my case, a rice cooker. Combine chicken, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, and chicken in the crock pot/rice cooker. If you are using a crock pot, cook on low for 6 to 8 hours or on high for 3 to 4 hours. If you use a rice cooker, you want to cook it for around 3 to 4 hours and alternate between the hot setting and the warm setting about every 15 minutes. I shredded the chicken halfway through so that it could soak longer. You can also shred it at the end before serving. Pour the soup into two bowls and top with mexican cheese.

Because it's short 2 greens for each meal, I made a salad to go with it. You can also add 4 servings of your favorite vegetable to the pot in the beginning.

Serving: 2 complete meal of 1 green, 1 lean, and 2.25 condiments