Chicken Fiesta Soup

I'm a recipe thief. There, I admitted it. The weight is off my chest. We have a company who comes and sets up a display of books at the school I work. You pick what you want and they deliver them (it's pretty awesome!). I was flipping through a CROCK-POT cookbook and landed on the page with this recipe. It looked pretty great, but the rest of the cookbook was a dud... and I didn't have the extra $12. What's a girl to do? I copied the page. Does that make me a bad person??? If it counts, the stolen recipe was pretty darn good. I would recommend cutting the amount of chopped green chilies, unless you like super spicy stuff. You couldn't down a bowl without your eyes watering and nose running... but that didn't stop me from eating 3 bowls and lots of leftovers! Enjoy :)

CHICKEN FIESTA SOUP
4 boneless chicken breasts, cooked and shredded
1 can (14 1/2 oz) stewed tomatoes, drained
2 cans (4 oz each) chopped green chilies (I would cut to 1)
1 can (28 oz) enchilada sauce
1 can (14 1/2 oz) chicken broth
1 cup finely chopped onion
2 cloves minced garlic
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
3/4 tsp pepper
1/4 cup minced fresh cilantro
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
tortilla chips (crumbled)
1/2 cup shredded cheese

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, salt, cumin, chili powder, pepper, cilantro, corn, squash and zucchini in CROCK-POT show cooker. Cover; cook on LOW for 8 hours. To serve, fill individual bowls with soup. Garnish with crumbled chips and cheese