Crock Pot Chicken Tortilla Soup

Ingredients:
* 2-3 chicken boneless skinless chicken breasts
* 2 cans Ro-Tel
* 1 can black beans, rinsed and drained
* 1 can kidney beans, rinsed and drained
* 1 can corn
* 1 onion, chopped
* 2 cans low-sodium chicken broth
* 1-2 cups of water
* 1 Tbsp garlic powder
* 1 Tbsp chile powder
* 1 Tbsp ground cumin
* 1 Tbsp dried cilantro

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of spices, you could include a packet of Taco seasoning if you prefer.*

Directions:
1.)  Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix.
2.)  Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.
3.) Cook on low5-6 hours.
4.)  Before serving, remove the chicken breasts from soup and shred, if needed. Return chicken to CrockPot, stir to combine.

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.

Recipe from Miller Musings.