Slow Cooker Healthy King Ranch Chicken Soup

Prep Time: 20 minutes Cook Time: 4 hours Total Time: 4 hour 20 minutes

Serves: 6

4 Tbsp butter

2 cloves garlic, minced

¼ cup whole wheat flour

4 cups low-sodium chicken broth

4 tsp chili powder

1 Tbsp cumin

1 Tbsp garlic powder

1 tsp salt

ground black pepper (to taste)

4 boneless skinless chicken breasts

1 (10 oz) can diced tomatoes with green chiles

1 jalapeno pepper (minced; seeded if you would prefer less heat)

1 green bell pepper, diced

1 red bell pepper, diced

1 onion, diced

2 cups shredded cheddar cheese

1 (10 oz) package tortilla chips

¼ cup cilantro, chopped

1. In a saucepan over medium heat, melt the butter. Add in the garlic and stir for about 1 minute. Whisk in the flour (whisking continually for 1 minute so that it does not burn).
2. Slowing pour in the chicken broth, whisking as you pour it in, and stir for a few minutes until the sauce has thickened up.
3. Remove the saucepan from the heat, and stir in the seasonings (chili powder, cumin, garlic powder, salt, and black pepper). Set the sauce aside for a minute.
4. Spray the slow cooker with non-stick cooking spray. Place the chicken breasts in the bottom of the slow cooker. Top them with the diced tomatoes, jalapeno, bell peppers, and onion. Pour the sauce over the top.
5. Cover the slow cooker with the lid and cook on low for 4 to 6 hours (or high for 2-3 hours), making sure to not overcook the chicken.
6. Transfer the chicken to a cutting board and stir the cheese into the slow cooker.
7. Using 2 forks shred the chicken and add it back into the slow cooker, stirring everything together. Let the slow cooker cook on low heat for 15 minutes, allowing the cheese to melt.
8. Serve topped with crushed tortilla chips and fresh cilantro, if desired