Fiesta Chicken Soup

4 boneless, skinless chicken breasts
1 (14 1/2 ounces) can stewed tomatoes, drained
1 (28 ounces) can enchilada sauce
1 (14 1/2 ounces) can chicken broth
1 (8 ounces) can green chilies, chopped
1 (15 ounces) can Black beans
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup fresh cilantro, minced
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
8 ounces cheddar cheese, shredded

In slow cooker, combine chicken, stewed tomatoes, green chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn, black beans, squash and zucchini.

Cover and cook on LOW for 8 to 10 hours.

After about 7 hours shred the chicken breasts with a fork and continue cooking for at least another hour or more until vegetables are tender.

Serve with shredded cheddar cheese and tortilla chips.

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