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.