Chicken Tortilla Soup

Adapted from Crock-Pot Best Loved Slow Cooker Recipes

1 lb boneless skinless chicken breasts
2 cans (15 oz) diced tomatoes, undrained
1 can (4 oz) chopped mild green chilies, drained
1 onion, diced
2 cloves garlic, minced
1-2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
Salt and pepper to taste
1 cup corn, frozen
1 cup black beans (not dried)
shredded Monterey Jack cheese
crushed tortilla chips or sliced corn tortillas

Place chicken in slow cooker. Combine tomatoes, chilies, onion, garlic, 1 cup chicken broth, and seasonings in a bowl. Pour mixture over chicken. Cover and cook on high for 3 hours, or until chicken is tender.
Remove chicken. Shred with forks. Return to slow cooker. Add corn and black beans. Add more broth if necessary. Check seasonings. Let slow cooker remain on high until soup is hot.
Top each serving with cheese and tortillas.

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