Slow-Cooker Chicken Tortilla Soup - cooking recipe

Ingredients

4 boneless skinless chicken thighs (1 lb.)
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 carrots, cut diagonally into slices
1 onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
2 (14 1/2 ounce) 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

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.