Slow Cooker Chicken Tortilla Soup
4 boneless skinless chicken thighs
10 oz. Can diced tomatoes and green chiles, undrained
2 carrots thinly sliced
1 onion chopped
1 teaspoon chili powder
1 teaspoon ground cumin
2 cans (14.5 oz. Each) fat-free reduced-sodium chicken broth
4 cups tortilla chips
¾ cup shredded Mexican cheese
Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth. Cover and cook on low 4-5 hours (high 2-3 hours). Use slotted spoon to remove chicken and cool slightly. Coarsely chop the chicken, return to soup and stir. Crush chips coarsely, place in 8 soup bowls. Ladle soup into bowls, garnish with cheese.
