Crockpot Chicken Tortilla Soup

• 2 boneless skinless chicken breasts
• 2 (10 ounce) cans Rotel tomatoes & chilies
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can corn or 2 cups frozen corn
• 1 onion, chopped
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 -2 cup water
• 1 tablespoon garlic powder (*)
• 1 tablespoon chili powder (*)
• 1 tablespoon cumin powder (*)
• tortilla chips
• sour cream
• shredded cheddar cheese or Mexican blend cheese

1. * instead of these spices, you could include a packet of Taco seasoning if you prefer.
2. Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix.
3. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.
4. Cook on high 6-7 hours or low 8-9 hours.
5. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help).
6. Return chicken to CrockPot, stir to combine.
7. To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy!

chicken breasts, tomatoes, black beans, kidney beans, corn, onion, chicken broth, water, garlic, chili powder, cumin powder, tortilla chips, sour cream, cheddar cheese

Taken from www.food.com/recipe/crockpot-chicken-tortilla-soup-510454 (may not work)