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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Fill up the crockpot with the ingredients - come home to a great aroma. Don't let the long list of ingredients stop you from trying this. 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 |
Directions:
1. Combine all ingredients in crockpot except the tostada shells and cheese.
2. Cover and cook on low for 8 hours.
3. To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
4. Preparation time does not include the time to cook the chicken breasts.
5. Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.
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