RECIPE OF THE WEEK – Slow-Cooker Chicken Tortilla Soup
4 boneless skinless chicken thighs (1 lb.)
1 can (10 oz.) diced tomatoes and green chiles, undrained
2 carrots, cut diagonally into slices
1 onion, chopped
1 tsp. chili powder
1 tsp. ground cumin
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
4 cups tortilla chips
¾ cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
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.
Sponsor recipe courtesy of Walmart
Read more at: http://www.foodnetwork.com/recipes/slow-cooker-chicken-tortilla-soup.html?oc=linkback