- Average
- Average budget
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Ingredients
- 4 boneless skinless chicken thigh s (1 lb./450 g)
- 1 can (14 fl oz/540 mL) chili-style diced tomatoes , undrained
- 2 carrot s, 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 Kraft Tex Mex Shredded 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