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
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.