Chicken Fiesta Soup

• 4 boneless skinless chicken breasts (cooked and shredded)
• 1 (14 1/2 ounce) can stewed tomatoes, drained
• 2 (4 ounce) cans chopped 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

1. Combine all ingredients in crockpot except the tostada shells and cheese.
2. Cover and cook on low for 8 hours.
3. To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
4. Preparation time does not include the time to cook the chicken breasts.
5. Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.

chicken breasts, tomatoes, green chilies, enchilada sauce, chicken broth, onion, garlic, ground cumin, chili powder, pepper, salt, fresh cilantro, frozen corn, yellow squash, zucchini, cheddar cheese

Taken from www.food.com/recipe/chicken-fiesta-soup-309853 (may not work)