Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup, adapted slightly from Spark Recipes

1 lb frozen skinless chicken (shred near end of cooking time)

1 (15-oz) can whole peeled tomatoes, mashed

1 (10-oz) can enchilada sauce

1 medium onion, chopped

1 (4-oz) can chopped green chile peppers

2 cloves garlic, minced

4 c chicken broth

1 t cumin

1 t salt

1/4 t black pepper

10 oz frozen corn

1 can black beans, rinsed

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocadoes. Makes 8 servings.