Ingredients:

• 1 (28 oz) can petite diced tomatoes
• 4 cups low sodium chicken broth
• 1 + tablespoons chili powder
• 1+ tablespoon ground cumin
• 1+ tablespoons garlic powder
• salt and black pepper, to taste
• 1 and 1/2 pound chicken breasts
• 1 (4.5 oz) can green chiles, hot or mild, your choice
• 1 medium jalapeno, minced (seeds and membranes removed to make it less spicy)
• 2 cups shredded sharp cheddar, Mexican blend or Colby Jack
• Extra cheese, Tortilla chips, and sour cream for serving, if desired

Directions:

1. Place the chicken breasts in a large slow cooker. Top with the diced tomatoes, green chiles, chicken stock, chili powder, cumin, garlic powder, salt and black pepper. Cover and cook on low for 7 to 8 hours, until the chicken is tender and can easily shred with two forks or be cut into cubes.
2. Pull the chicken into pieces or cut into cubes in the slow cooker or on a cutting board.
3. Stir in the 2 cups of cheese. Cover the slow cooker  and cook for 15 minutes, until the cheese is melted and all of the ingredients are heated through. Stir well. Taste and adjust spices to your liking.
4. Serve topped with extra cheese, sour cream, tortilla chips, and minced jalapeno, as desired.