Chicken Fiesta Soup

By Karins_Cookin

Ingredients

• 4 Boneless, skinless chicken breast
• 1 Can (14 1/2 oz) stewed tomatoes
• 2 Cans (4 oz each) chopped green chilies
• 1 Can (28 oz) enchilada sauce
• 1 Can (14 1/2 oz) Chicken broth
• 1 Cup finely chopped onion
• 2 cloves garlic, minced
• 1 Teaspoon ground cumin
• 1 Teaspoon chili powder
• 3/4 Teaspoon pepper
• 1 Teaspoon salt
• 1/4 cup finely chopped fresh cilantro
• 1 Cup frozen whole kernel corn
• 1 Yellow squash, diced
• 1 zucchini, diced
• 8 Tostado shells, crumbled
• 8 Ounces shredded Cheddar cheese

Preparation

Step 1

1.) Combine all ingredients except tostado shells and cheese in crock-pot.

2.) Cover and cook LOW 8 hours.

To serve, Fill individual bowls with soup. Garnish with tostado shells and cheese.