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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 4 |
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Great recipe I found on the net, haven't tried it yet myself, but thought I'd share with everyone, we'll figure it out together! Hope its good, lol. 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.
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