I took the original recipe from the crock pot slow cooker recipes and modified it a little to my taste. It is wonderful for a cold day and smells amazing while it is cooking.

Ingredients

8 serv.

boneless skinless chicken breasts, cooked and shredded↗4
stewed tomatoes↗1 can
drained
chopped green chilies2 can
enchilada sauce↗1 can
chicken broth↗1 can
finely chopped onion1 cup
garlic cloves, minced↗2
ground cumin↗1 teaspoon
chili powder↗1 teaspoon
pepper↗3⁄4 teaspoon
sea salt↗1 teaspoon
finely chopped fresh cilantro1⁄4 cup
frozen whole kernel corn↗1 cup
yellow squash, diced↗1
zucchini, diced1
ripe avocado↗1
bag tostitos baked corn tortilla chips1
ounces shredded cheddar cheese↗8

Step-by-step instructions

1
Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn squash and zucchini in crock pot or slow cooker. Cover; cook on LOW 8 hours. To serve, fill individual bowls with soup. Garnish with baked tortilla chips, cheese and freshly diced avocado.

Source: food.com

Original recipe ↗

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