Chicken Fiesta Soup

Finally I'm posting a recipe! I make this soup probably once or twice a month - it's easy and DELICIOUS. Here you go family and friends

Chicken Fiesta Soup

Ingredients

4 Boneless Skinless chicken Breasts, cooked and shredded
1 Can (28 oz) enchilada sauce
1 Can (14.5 oz) stewed tomatoes, drained (I usually use just plain old diced tomatoes, un-drained
– whatever I have really)
1 can (14.5 oz) chicken broth
2 can (4 oz each) chopped green chiles
1 cup finely chopped onions
1 cup frozen whole kernel corn (I usually double this because I love the corn)
1 yellow squash, diced
1 zucchini, diced
¼ cup finely chopped fresh cilantro (sometimes I put it in and sometimes I don’t)
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder (I usually put at least extra of both chili and cumin, but I’m a spice
freak)
1 teaspoon salt
¾ teaspoon black epper


Instructions

1. Combine all ingredients in a slow cooker and cook for 8 hours (or less, you can kind of tell
when it’s done)
2. Garnish with chips, cheese, avocado, green onions – whatever you feel like.


Notes

I kind of fudge on some things here and there. I usually add whatever vegetables I have and whichever sound good; HOWEVER the zuchhini and squash really make this soup. It’s pretty hearty because of the enchilada sauce base – it even fills Max!