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4 boneless skinless chicken thighs (1 lb./450 g)
1 can (14 fl oz/540 mL) chili-style diced tomatoes, undrained
2 carrots, cut diagonally into slices
1 onion, chopped
1 tsp. chili powder
1 tsp. ground cumin
3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
4 cups tortilla chips
3/4 cup Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
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; top with cheese.
Kraft Kitchen Tips!
Garnish each serving with chopped fresh cilantro. Serve with lime wedges.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3 g
Cholesterol 50 mg
Sodium 600 mg
Carbohydrate 15 g
Fibre 2 g
Sugars 4 g
Protein 16 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.