Step 1

In a slow cooker, add all of the canned tomatoes with the juice. Break up the stewed tomatoes into pieces with a spoon.

Step 2

Stir in garlic powder, Italian seasoning, salt, and pepper, then add the stock and Velveeta. Cook on high for 1 hour.

Step 3

Whisk in the sour cream and add the cooked pasta and basil. Cook 1 hour on high.

Step 4

Serve topped with a sprinkle of red pepper flakes, more basil, and tortilla chips.