Chicken fiesta soup

By brider

Ingredients

• 4 boneless skinless cooked chicken breasts, shredded
• 1 can stewed tomatoes, drained
• 2 cans chopped green chilies
• 1 can enchilada sauce
• 1 can 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 minced fresh cilantro
• 1 cup frozen whole kernel corn
• 1 yellow squash, diced
• 1 zucchini, diced
• 8 tostada shells, crumbled
• 8 ounces shredded cheddar cheese

Preparation

Step 1

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn, squash and zucchini in crock pot.
Cover and cook on low 8 hours. To serve fill individual bowls with soup and garnish with crumbled tostada shells and cheese.