Recipe courtesy of Walmart

Slow-Cooker Chicken Tortilla Soup

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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


  1. 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.