Let this chicken tortilla soup recipe cook itself! Enjoy your time away from the stove as our Slow-Cooker Chicken Tortilla Soup Recipe gets ready.
What You Need
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8 servings
4 boneless skinless chicken thigh s (1 lb.) Or chicken breasts
1 can (10 oz.) diced tomatoes and green chiles, undrained
2 carrot s, cut diagonally into thin 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
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Let’s Make It
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 Slow Cooker. Stir.
3 Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
Special Extra
Garnish each serving with chopped fresh cilantro. Serve with lime wedges.
