Chicken Fiesta Soup - cooking recipe

Ingredients

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
chicken broth
1 cup onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon pepper
1 teaspoon salt
1/4 cup minced fresh cilantro (incude the stems)
1 cup frozen corn
1 yellow squash, diced
1 zucchini, diced
8 tostadas, crumbled
8 ounces shredded cheddar cheese

Preparation

Combine all ingredients in crockpot except the tostada shells and cheese.
Cover and cook on low for 8 hours.
To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
Preparation time does not include the time to cook the chicken breasts.
Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.