Colleen's Take: "I completely loved this dish! It taste like a restaurant tortilla soup. It would be an excellent vegetarian dish if you omit the chicken."
MAKES 8 SERVINGS
15 MINUTES PREP TIME
4 boneless skinless cooked chicken breasts, shredded
1 can (14 1/2 ounces) stewed tomatoes, drained
2 cans (4 oz each) chopped green chilies
1 can (28 oz) enchilada sauce 1 can (14 1/2 oz) chicken broth
1 cup finely chopped onion
2 cloves of garlic
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon pepper
1 teaspoon salt
1/4 cup minced fresh cilantro
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
8 tostada shells, crumbled
8 ounces shredded Cheddar cheese
- Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, 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. Garnish with crumbled tostada shells and cheese.
Recipe from Sharoon Smith, Elk Grove, CA
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