INGREDIENTS
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1 ;14 1/2;ounce;can;Mexican-style stewed tomatoes, undrained
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2 1/2;cups;water
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2 cups;shredded cooked chicken (about 10 ounces)
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2 ;cups;frozen stir-fry vegetables (yellow, green, and red peppers and onions)
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1;cup;reduced-sodium chicken broth
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2 ;cloves garlic, minced
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1 cup;baked tortilla chips
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;Sliced fresh jalapeno chile peppers* (optional)