Slow-Cooker Chicken Tortilla Soup

By á-29965

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
• 3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Preparation

Step 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.