Chicken Fiesta Soup

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4 boneless, skinless chicken breasts, cooked and shredded

14 1/2 ounces stewed tomatoes, drained

8 ounces green chilies, chopped

28 ounces enchilada sauce

14 1/2 ounces chicken broth

1 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

3/4 teaspoon pepper

1 teaspoon salt

1/4 cup fresh cilantro, minced

1 cup frozen whole kernel corn

1 yellow squash, diced

1 zucchini, diced

8 tostada shells, crumbled

8 ounces cheddar cheese, shredded

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