Ingredients for 8 servings:
1. 4 boneless skinless chicken thighs (1 lb.)
2. 1 (10 ounce) can diced tomatoes and green chilies, undrained
3. 2 carrots, cut diagonally into slices
4. 1 onion, chopped
5. 1 teaspoon chili powder
6. 1 teaspoon ground cumin
7. 2 (14 1/2 ounce) fat-free reduced-sodium chicken broth
8. 4 cups tortilla chips
9. 3/4 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
Directions:
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).
2. Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.
3. Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
4. This recipe was shared by Kraft.
Enjoy your meal!