Cherrybelle Meals

Nothing better than coming home on a rainy night after a long day at work and having a nice BIG pot of soup ready to go for dinner.

Serves 6-8

Prep Time 20 mins                                                                     Cook Time 6 hours

Ingredients:

• 4-5 chicken breasts (depending on size)
• 6 Tbsp. butter
• 1/2 Cup flour
• 6 Cups chicken broth ( I use low fat reduced sodium)
• 2 Garlic cloves minced
• 4 tsp. chili powder
• 1 Tbsp. Garlic powder
• 1 Tbsp. cumin
• 1 can diced tomatoes
• 1 can diced green chili’s
• 1 jalapeño
• 2 Cups reduced fat sharp cheddar cheese shredded
• Toppings: fresh chopped tomato, avocado, chopped cilantro, sliced jalapeños, tortilla chips.

Directions:

1. Place chicken in crockpot top with tomatoes, chili’s, & jalapeño.
2. Melt butter in large sauce pan once melted add garlic cook for 2 mins.
3. Add flour and whisk until light rue forms 2-3 mins.
4. Slowly mix in chicken broth and bring to a boil, once smooth and thickened remove from heat.
5. Add chili powder, cumin, garlic powder and salt & pepper to taste.
6. Pour soup mixture over chicken and cook on low for 6 hours.
7. Shred chicken with forks either in crockpot or on a  cutting board.
8. Add cheese and cook on high for 30 mins to melt cheese.
9. Serve with any desired toppings, we like to enjoy it with a salad.