Crockpot Tortilla Soup

• 1tb boneless skinless chicken breast
• 2tan (14 oz) Rotel
• 1tan (15 oz) canned black beans
• 1tan (15 oz)canned kidney beans
• 1tanstellow corn
• 1tedium, chopped onion
• 2tupthicken broth
• 1tup (8 fl oz) water
• 1tbsptarlic powder
• 1tbspthili powder
• 1tbsp, ground cumin
• 1tbsptilantro

1. Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. 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). Return chicken to CrockPot, stir to combine.
2. To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!
3. *Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

chicken breast, black beans, kidney beans, corn, onion, chicken broth, water, garlic, chili powder, ground cumin, cilantro

Taken from www.epicurious.com/recipes/member/views/crockpot-tortilla-soup-50183622 (may not work)