Chicken Fiesta Soup

By pamdabear3383

Ingredients

• 4 boneless, skinless chicken breasts, cooked and shredded
• 14 1/2 ounces stewed tomatoes, drained
• 8 ounces green chilies, chopped
• 28 ounces enchilada sauce
• 14 1/2 ounces chicken broth
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup fresh cilantro, minced
• 1 cup frozen whole kernel corn
• 1 yellow squash, diced
• 1 zucchini, diced
• 8 tostada shells, crumbled
• 8 ounces cheddar cheese, shredded

Preparation

Step 1

1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn, squash and zucchini in the Crock-Pot® slow cooker.

2. Cover and cook on Low for 8 hours.

3. To serve, fill individual bowls with soup. Garnish with crumbled tostada shells and cheese.