Chicken Fiesta Soup
- Ready In:
- 8hrs 15mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 4 boneless skinless chicken breasts (cooked and shredded)
- 1 (14 1/2 ounce) can stewed tomatoes, drained
- 2 (4 ounce) cans chopped green chilies
- 1 (28 ounce) can enchilada sauce
- chicken broth
- 1 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3⁄4 teaspoon pepper
- 1 teaspoon salt
- 1⁄4 cup minced fresh cilantro (incude the stems)
- 1 cup frozen corn
- 1 yellow squash, diced
- 1 zucchini, diced
- 8 tostadas, crumbled
- 8 ounces shredded cheddar cheese
directions
- Combine all ingredients in crockpot except the tostada shells and cheese.
- Cover and cook on low for 8 hours.
- To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
- Preparation time does not include the time to cook the chicken breasts.
- Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
Got a question?
Share it with the community!
Reviews
-
My family loves this soup! (I'ts out of a Crock-Pot recipe book). When I make it I use green enchilada sauce instead of red, dried cilantro and frozen sliced yellow squash, omiting the zucchini. I have even used canned chicken before so I didn't have to cook and shred chicken breasts. It's also very easy to adjust how "spicy" it is. Perfect Crock-Pot meal!
-
I made this for our Sunday night supper & we both loved it. wasn't organised enough for the crockpot, so made it on the stove, simmering for 30 mins, then let stand. Only changes I made were to use salsa instead of enchilada sauce & left out cilantro. DH even said he'll make this for himself when I'm away. Thanks for sharing this winner.
Tweaks
-
My family loves this soup! (I'ts out of a Crock-Pot recipe book). When I make it I use green enchilada sauce instead of red, dried cilantro and frozen sliced yellow squash, omiting the zucchini. I have even used canned chicken before so I didn't have to cook and shred chicken breasts. It's also very easy to adjust how "spicy" it is. Perfect Crock-Pot meal!
-
I made this for our Sunday night supper & we both loved it. wasn't organised enough for the crockpot, so made it on the stove, simmering for 30 mins, then let stand. Only changes I made were to use salsa instead of enchilada sauce & left out cilantro. DH even said he'll make this for himself when I'm away. Thanks for sharing this winner.
RECIPE SUBMITTED BY
Bobbie S.
San Jose, CA
This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska.
I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here!
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg">
<img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">