Slow-Cooker Chicken Tortilla Soup

By carol gorman

Ingredients

• 4 boneless skinless chicken thighs (1 lb./450 g) Marc's — 1 lb For $0.99 until 04/12
• 1 can (14 fl oz/540 mL) chili-style diced tomatoes, undrained
• 2 carrots, cut diagonally into slices
• 1 onion, chopped
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
• 4 cups tortilla chips
• 3/4 cup Cracker Barrel Shredded Tex Mex Cheese

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.