Mexican Low Carb Crock Pot Chicken Soup
- 1 1/2 pounds chicken pieces boneless/skinless
- 15.5 ounces chunky salsa
- 15 ounces chicken bone broth
- 8 ounces Monterey or Pepper Jack cheese cubed small or shredded
- 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.
Original recipe from: https://lowcarbyum.com/crock-pot-mexican-chicken-soup/