Chicken Fiesta Soup

Chicken Fiesta Soup

4 boneless skinless cooked chicken breasts, shredded or diced

1 can (14 ½ ounces) stewed tomatoes, drained

2 cans (4 ounces) OR 1 can (7 ounces) of chopped green chilies

1 can (28 ounces) of enchilada sauce

1 can (14 ½ ounces) chicken broth

1 cup finely chopped onion

2 cloves of garlic, minced

1 teaspoon of ground cumin

1 teaspoon of chili powder

¾ teaspoon of pepper

1 teaspoon salt

¼ cup of fresh cilantro

1 cup of frozen whole kernel corn

1 yellow squash, diced

1 zucchini, diced

Tortilla chips to crumble on top

Shredded cheddar cheese on top

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onion, garlic, cumin, chili powder, pepper, salt, cilantro, corn, squash and zucchini in crock-pot slow cooker. Cover and cook on low for 8 hours.

To serve, fill individual bowls with soup and garnish with crumbled tortilla chips and cheese!