Crock Pot Mexican Chicken soup


 * Source: https://lowcarbyum.com/crock-pot-mexican-chicken-soup/

Ingredients

 * 1 1/2 pounds chicken pieces boneless/skinless
 * 15.5 ounces chunky salsa
 * 15 ounces chicken broth
 * 8 ounces Monterey or Pepper Jack cheese cubed small or shredded

Directions

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