Monday, November 5, 2012

Chicken Tortilla Soup


28 ounces of chicken broth
1 can (14.5 oz) can of diced tomatoes (undrained)
2 cups shredded cooked chicken (or 1 pint of bottled chicken)
2 cups frozen bell peppers (fresh also works well)
1 cup tortilla chips
Sour cream (optional)

Combine broth, tomatoes, chicken and vegetables.
Cover and cook on low heat for 6-7 hours or low heat for 2-3 hours.
To serve, top with tortilla chips, sour cream and/or cheese.

Next time I make this I need to double it. The kids were scraping the bowl asking for more!!