Tequila Chicken Tortilla Soup (Cook In Crock Pot)

Ingredients

• 2  14-ounce cans chicken broth
• 1  1 can  Rotex stewed tomatoes, undrained
• 2  cups  shredded cooked chicken (about 10 ounces)
• Season to taste (Slap Ya Mama)
• 2  cups  (yellow, green, and red) bell peppers and 1 small onion, stir-fry vegetables
• 1  cup  tortilla chips
•  Sliced fresh jalapeno chile peppers (optional)
• 1 shot of  Tequila

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. Drink 1 shot of tequila

4. Serve soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.

By Carey Corley