Ingredients

4 boneless skinless chicken thighs (1 lb)

1 can diced tomatoes and green chilies, undrained

2 carrots, thinly sliced

1 onion, chopped

1 t. chili powder

2 cans fat-free reduced-sodium chicken broth

4 c. tortilla chips

3/4 c. Mexican style shredded four cheese

Preparation

  1. Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on low 4-5 hrs. (or on high 2-3 hrs).
  2. Use slotted spoon to remove chicken from slow cooker; cool slighlty. Coarsely chop chicken; return to soup. Stir.
  3. Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.