Chicken Fiesta Soup

Love to use your crock pot?
Going to be out and about all day, but have time to prep in the morning?

(my suggestion- prep night before or early morning- and have ready to throw together before you start your day - for a nice easy clean kitchen by the time dinner comes! I know my husband likes to come home to a hot meal and clean kitchen)

Try this:
Compliments of Stacy H. --Thanks Girl
Chicken Fiesta Soup
4 boneless skinless chicken breasts, cooked and shredded
1 can (14.5 oz) stewed tomatoes, drained
2 cans (4oz each) chopped green chilies
1 can (28 oz) red enchilada sauce
1 can (14.5 oz) chicken broth
1 cup finely chopped onion
2 cloves garlic, minced
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
3/4 tsp black pepper
1/4 cup minced fresh cilantro
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
8 tostada shells, crumbled (or replace w/ cornbread)
8 oz shredded Cheddar cheese

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, salt, cumin, chili powder, pepper, cilantro, corn, squash and zucchini in Crock pot. Cover and cook on LOW for 8 hours or HIGH for 4 hours.To serve, fill individual bowls with soup. Garnish with crumbled tostado shells and cheese. Or you can serve with cornbread.