Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup
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Ingredients
  1. 4
  2. boneless skinless chicken thighs (1 lb.)
  3. 1
  4. can (10 oz.) diced tomatoes and green chiles, undrained
  5. 2
  6. carrots, cut diagonally into slices
  7. 1
  8. onion, chopped
  9. 1
  10. tsp. chili powder
  11. 1
  12. tsp. ground cumin
  13. 2
  14. cans (14.5 oz. each) fat-free reduced-sodium chicken broth
  15. 4
  16. cups tortilla chips
  17. 3/4
  18. cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Instructions
  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.
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