Chicken Fiesta Soup

Recipe courtesy of alicianrj

4 boneless, skinless chicken breasts, cooked and shredded

(You could use leftover chicken)

1 can (28 ounces) enchilada sauce

1 can (14 ½ ounces) stewed tomatoes, drained

1 can (14 ½ ounces) chicken broth

2 cans (4 ounces each) chopped green chiles

1 cup finely chopped onions

1 cup frozen whole kernel corn

1 yellow squash, diced

1 zucchini, diced

¼ cup finely chopped fresh cilantro

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

¾ teaspoon black pepper

8 tostada shells, crumbled

8 ounces shredded cheddar cheese

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