Chicken Tortilla Soup

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)

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. I make this soup so very often , you can adjust and add/delete ingredients according to what you and your family likes.