INGREDIENTS
4
boneless skinless chicken thighs (1 lb.)
1 can
diced tomatoes with green chilies, undrained
2
carrots, cut diagonally into thin slices
1
onion, chopped
1 tsp
chili powder
1 tsp
ground cumin
2 cans
each) fat-free reduced-sodium chicken broth
4 cups
tortilla chips
3/4 cup
shredded Mexican cheese blend