Low Carb Crockpot Mexican Chicken Soup

By janicecraig

Ingredients

• 1 1/2 pounds boneless/skinless chicken pieces (I used thigh meat)
• 15.5 ounces chunky salsa (I used Tostitos)
• 15 ounces chicken broth
• 8 ounces Monterey or Pepper Jack cheese, cubed

Preparation

Step 1

Place chicken pieces at the bottom of a 6 quart crock pot.
Add remaining ingredients.
Cook on high 3-4 hours or low 6-8 hours.
Remove chicken pieces and shred chicken. Return to crock.
Serve hot.

Instructions