Crock Pot Chicken Fiesta Soup

4 boneless skinless chicken breasts cooked and shredded

1 can (14.5 oz) stewed tomatoes, drained

2 cans (4 oz each) chopped green chilies

1 can (28 oz) enchilada sauce

1 can (14.5 oz) chicken broth

1 cup finely chopped onion

2 cloves garlic, minced

1 tsp salt (I didn't use the salt and it was still tasty)

1 tsp ground cumin (I didn't have cumin so proceeded without and it was fine)

1 tsp chili powder

3/4 tsp black pepper

1/4 cup minced cilantro (I didn't have any on hand so I skipped this)

1 cup frozen whole kernel corn

1 yellow squash, diced

1 zucchini, diced

8 oz shredded cheddar cheese

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, salt, cumin, chili powder, pepper, cilantro, corn, squash, and zucchini in crock pot. Cover, cook on LOW for 8 hours.

Serve in bowls garnished with cheese and crumbled tostada shells.