Simply Cookbooks

One of my all time favorite soups. Just the right amount of hot! Wonderful warm up food.

Ingredients

* 2 14-ounce cans chicken broth with roasted garlic
* 1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
* 2 cups shredded cooked chicken (about 10 ounces)
* 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
* 1 cup tortilla chips
* Sliced fresh jalapeno chile peppers* (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings

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