Slow-Cooker Chicken Tortilla Soup

Ingredients
  • 4 boneless skinless chicken thighs (1 lb.)
  • 1 can (10 oz.) diced tomatoes and green chiles, undrained
  • 2 carrots, cut diagonally into slices
  • 1 onion, chopped
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
  • 4 cups tortilla chips
  • ¾ cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Directions
  • Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

  • Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.

  • Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.

  • This recipe was shared by Kraft.


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