Recipe: Slow Cooker Chicken Tortilla Soup (using cooked chicken)

SLOW-COOKER CHICKEN TORTILLA SOUP

4 boneless cooked chicken breasts, shredded
1 (14 oz) can stewed tomatoes
2 cans (4 oz each) chopped green chiles
1 (28 oz) can enchilada sauce
1 (14 oz) can chicken broth (or broth from cooking the 4 chicken breasts)
1 cup finely chopped onion
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon pepper
1 teaspoon salt
1/4 cup fresh chopped cilantro
1 cup frozen corn
1 yellow squash, chopped
1 zucchini, chopped

Combine all ingredients in the slow cooker and cook for 8 hours.

Serve with grated cheddar cheese and tortilla chips to embellish the soup.

Source: New Orleans Times-Picayune, June 24, 2009