Chicken Fiesta Soup

4 boneless, skinless chicken breasts, cooked and shredded
1 can diced tomatoes, drained
1 can Rotel
1 can (20 oz) enchilada sauce (or use my quickie recipe - 1 cans tomato sauce, 3 T chili powder, 1 tsp salt, 1 tsp cumin, 1 tsp garlic powder)
14 ounces chicken broth (I use what I cooked the chicken in)
1 cup finely chopped onions
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
3/4 tsp black pepper
1 tsp salt
1 can drained corn
1 yellow squash, diced
1 zucchini, diced
tortilla chips
shredded cheese
I cook my chicken in the crockpot!  I put the chicken in the bottom, add one bottle of beer, 3 bottles of water (enough to cover the chicken and about an inch up the sides of the crockpot more).  Add 1 tsp salt, black pepper and Cayenne pepper to taste.  Put it in the pot before you leave for work and the chicken will be ready to shred when you get home from work.
Dump it all in a pot and heat through.  It's best if you assemble it the night before and let it it sit in the refrigerator overnight.