Post by Debbie on Jun 7, 2012 0:28:59 GMT -5
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)
In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.
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)
In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.