Vegetable, Chicken, and Noodle Soup
Serving Size / Yield
6 servings
Ingredients
- two 15-oz. cans Mexican stewed tomatoes
- two 14-oz. cans chicken broth
- two 10-oz. cans chicken noodle soup
- one 15-oz. can shoepeg corn, drained
- one 15-oz. can cut green beans, drained
- pepper-Jack cheese, shredded
Directions
Place all ingredients in a 4- to 5-quart crockpot. Mix well. Cover and cook on low for 2-3 hours. When ready to serve, sprinkle lots of shredded cheese over each bowl.
