Chicken Tortilla Soup

From 5-Ingredient Slow Cooking

2 14-oz can chicken broth with roasted garlic

1 14.5-oz can Mexican-style stewed tomatoes, undrained

1 9-oz frozen chopped cooked chicken breast

2 c frozen pepper stir-fry vegetables

Corn chips

1. In a 3.5-4 qt slow cooker, combine broth, tomatoes, chicken, and stir-fry vegetables.

2. Cover and cook on low-heat setting for 6-7 hours  or high heat for 3-3.5 hours.

3. To serve, ladle into bowls. Serve with corn chips.

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