TexMex Chicken Soup

Ingredients:
1½ lbs boneless, skinless chicken thighs, cut into bite sized pieces
16 oz Birds Eye Pepper Stir Fry, frozen
1 package taco seasoning mix (abt 1.25oz)
15 oz canned cannellini beans, undrained
16 oz frozen sliced summer squash
4 cup fat-free chicken broth
2 cup water
3 oz Tostitos Baked Bite-Size Tortilla Chips, crushed
6 Tbsp jarred salsa con queso, divided

Instructions:
In a large dutch oven prepared with nonstick spray, brown chicken thighs.  Add all ingredients, except tortilla chips and queso.  Simmer, covered, on low heat for 30 minutes or until chicken is thoroughly cooked and vegetables are heated through.  Divide evenly into 6 bowls. Top each bowl with ½ oz of crushed tortilla chips and 1 Tbsp of salsa con queso.

Yields about 2 cups per serving

Special Information:
This recipe can also be done in crockpot. I still prefer to brown the chicken before putting it into the crockpot but that's only my preference. Cook chicken, peppers, chicken broth, water, and taco seasonings in a crockpot on high for about 6 hours. Add beans and squash. Continue cooking for an hour or until chicken is thoroughly cooked and the vegetables are heated through.