Slow-Cooker Chicken Tortilla Soup

Ingredients

• 10 oz canned tomatoes diced green undrained canned
• 2 slices carrots thin
• 0.8 cup four cheese shredded with a touch of philadelphia mexican style kraft
• 1 tsp chili powder 
• 29 oz chicken broth fat-free reduced-sodium canned
• 1 tsp ground cumin 
• 1  onion chopped
• 1 lb chicken thighs boneless skinless
• 4 cups tortilla chips 

Equipment

• bowl
• ladle
• slotted spoon
• slow cooker

Directions

1. Place chicken in slow cooker.
2. 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).
3. Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to slow cooker. Stir.
4. Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.