I haven't tried this yet, but it sounds really good. I got it on bhg.com. I'll let you know how it is after I make it!
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
slice fresh jalapeno chile peppers (optional)
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.
Nutrition Facts per serving
Total Fat (g) 4
Saturated Fat (g) 1
Sodium (mg) 1383
Carbohydrate (g) 19
Fiber (g) 1
Protein (g) 18