Ingredients
-4 boneless, skinless cooked chicken breasts, shredded
-1 can (14 1/2 ounces) stewed tomatoes, drained
-2 cans (4 ounces each) chopped green chilies
-1 can (28 ounces) enchilada sauce
-1 can (14 1/2 ounces) chicken broth
-1 cup finely chopped onion
-2 cloves of garlic, minced
-1 teaspoon ground cumin
-1 teaspoon chili powder
-3/4 teaspoon of pepper
-1 teaspoon of salt
-1/4 cup of minced fresh cilantro
-1 cup of frozen whole kernel corn
-1 yellow squash, diced
-1 zucchini, diced
-8 tostada shells, crumbled
-8 ounces shredded Cheddar cheese
1. Comine everything, except tostada shells and cheese, into the crock-pot slow cooker.
2. Cover and cook on LOW for 8 hours. To serve, fill individual bowls with soup. Garnish with crumbled tostada shells and cheese.
