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1. In a 3-1/2-quart slow cooker, combine chicken broth, undrained tomatoes, chicken, frozen vegetables, garlic, and crushed red pepper.
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. Before serving, preheat oven to 350 degrees F. Cut tortillas into 1/2-inch-wide strips. Place in a single layer on a baking sheet. Bake for 10 to 12 minutes or until golden brown and crisp. Let cool on baking sheet.
4. To serve, ladle soup into warm soup bowls. Sprinkle with tortilla strips and, if desired, top with light sour cream, jalapeno peppers, and crushed red pepper.
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