Chicken Tortilla Soup For The Crock Pot

• 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
• 1 (14 ounce) can chicken broth
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon pepper
• 1 teaspoon sea salt
• 1/4 cup finely chopped fresh cilantro
• 1 cup frozen whole kernel corn
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 ripe avocado
• 1 bag tostitos baked corn tortilla chips
• 8 ounces shredded cheddar cheese

1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn squash and zucchini in crock pot or slow cooker. Cover; cook on LOW 8 hours. To serve, fill individual bowls with soup. Garnish with baked tortilla chips, cheese and freshly diced avocado.

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

Taken from www.food.com/recipe/chicken-tortilla-soup-for-the-crock-pot-393373 (may not work)