Chicken Fiesta Soup in a Slow Cooker

Ingredients:
4 boneless, skinless chicken breasts, cooked and shredded
1 can (14½ ounces) stewed tomatoes, drained
2 cans (4 ounces each) chopped green chilies
1 can (28 ounces) enchilada sauce
1 can (14½ ounces) chicken broth
1 cup finely chopped onions
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon pepper
1 teaspoon salt
1/4 cup finely chopped fresh cilantro
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
8 tostada shells, crumbled
8 ounces shredded Cheddar cheese

Directions:
1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn, squash and zucchini in slow cooker.
2. Cover; cook on LOW 8 hours. To serve, fill individual bowls with soup. Garnish with crumbled tostada shells and cheese. (Makes 8 servings.)

(Recipe taken from CROCK-POT® Slow Cooker Recipes, 2009 Issue.)

Notes from Betty: Follow what the cooks on Food Network® say and use chicken for this recipe that was previously prepared along with the ingredients for another meal. You could quickly prepare the chicken breasts in a pressure cooker. Remember to season well and use plenty of liquid like the chicken broth listed in this recipe. (Accurately measure the liquid when putting together this recipe.)

You can also make your own tostada shells by using corn tortillas and frying them in Canola or other vegetable oil. Pour a cup of oil in a cooking pan over medium heat. When it is slowly simmering, use tongs to carefully place the tortilla into the oil. Let it cook for about five minutes and use tongs again to carefully turn tortilla to other side. Let it cook for another couple of minutes to allow the whole tortilla to become crispy. Hold tostada over pan for a few seconds to allow oil to drain from the shell and place on plate while fixing the remaining ones.