Chicken Fiesta Soup (10)

Fill up the crockpot with the ingredients -- come home to a great aroma. Don't let the long list of ingredients stop you from trying this.

Ingredients

• 4 boneless skinless chicken breasts (cooked and shredded)
• 1 (14 1/2 ounce) can stewed tomatoes, drained
• 2 (4 ounce) canschopped green chilies
• 1 (28 ounce) can enchilada sauce
• chicken broth
• 1 cup onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3 ⁄4 teaspoon pepper
• 1 teaspoon salt
• 1 ⁄4 cup minced fresh cilantro (incude the stems)
• 1 cup frozen corn
• 1 yellow squash, diced
• 1 zucchini, diced
• 8 tostadas, crumbled
• 8 ounces shredded cheddar cheese

Details

Servings 8
Adapted from food.com

Preparation

Step 1

Combine all ingredients in crockpot except the tostada shells and cheese.

Cover and cook on low for 8 hours.

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

Preparation time does not include the time to cook the chicken breasts.

Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.