Recipe of the Day: Spice up your chicken soup

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.

This story was originally published October 20, 2015 at 4:18 AM.