CHICKEN TORTILLA SOUP
4 boneless skinless chicken thighs (1 pound)
1 can (10 ounces) diced tomatoes and green chiles, undrained, such as Ro-Tel
2 carrots, cut diagonally into slices
1 onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
2 cans (14.5 ounces each) fat-free reduced-sodium chicken broth
4 cups tortilla chips
3/4 cup Mexican Style Shredded Cheese
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 and top with cheese.
Makes 8 servings, 1 cup each 290 calories, 15 grams fat, 55 mg cholesterol, 670 mg sodium, 26 grams carbohydrates, 3 grams dietary fiber, 3 grams sugar, 14 grams protein.