Slow Cooker Chicken Tortilla Soup

In a 3 1/2- or 4-quart slow cooker combine broth, chicken, frozen vegetables, tomatoes, diced chile peppers, and, if desired, cumin.

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

Before serving, preheat oven to 350°F. Cut tortillas into 1/2-inch strips. Place in a single layer on a baking sheet. Bake for 10 to 12 minutes or until golden and crisp; cool.

Ladle soup into bowls. If desired, top each serving with avocado, sour cream, jalapeño peppers, and/or cilantro. Sprinkle with tortilla strips.