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1 lb boneless chicken breasts
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup carrots, diced
1/2 cup corn
1 t oregano
1 t ground cumin
1 10 oz can Ro-tel Diced Tomatoes with Green Chilies
1 14.5 oz can chicken broth
1 lime, juiced
1 cup Salsa Verde (I used Herdez brand)
Spray slow cooker with non-stick cooking spray.
Add all ingredients into slow cooker and cook 6 hours on low.
1 hour prior to finished cooking time, take out chicken breasts & shred
Return chicken to soup and finish cooking time.
Optional: Garnish with sour cream and/or tortilla strips.
***If using this recipe for a freezer meal, add all ingredients to a freezer bag & place into freezer.***
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