1 (14 1/2 oz) cans Mexican style stewed
2 cups shredded cooked chicken
2 cups frozen stir fry vegetables with
sweet peppers and onions
1 cup tortilla chips
Sliced fresh jalapeno 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 6 to 7 hours or HIGH 3 to 3 1/2 hours.
3. To serve: Ladle soup into warm soup bowls and top with tortilla chips.
Optional: Top with jalapeno peppers.
Yield: About 4 Servings Serving size= 1/4 of recipe
Weight Watchers Points Plus+ = 5 Per (1/4) of recipe serving.
Percent Daily Values are based on a 2,000 calorie diet.