Mexican Chicken Corn Chowder

1 pound boneless skinless chicken breasts
2 cloves garlic, minced
1 ½ cups chicken stock, preferably homemade
1 14.75-oz. can cream-style corn
2 ears of corn, husked, roasted, and sliced from the cob
½ cup diced Melissa’s Pickled Jalapeños
½ cup diced Melissa’s Fire Roasted Sweet Red Peppers
1 15.5-oz. can black beans, rinsed and drained
2 teaspoons chili powder
½ teaspoon smoked paprika
1 ½  teaspoons ground cumin
One and a half cups freshly grated Monterey Jack cheese
1 cup heavy cream
Salt and pepper to taste
Garnish as you see fit

Spray a six-quart crockpot with Pam. Add all of the ingredients, give it a stir, and cook on low for six hours. During the final half hour of cooking, remove the chicken, shred it, and return it to the crock. Season to taste with salt and pepper. Garnish anyway that you like, for my tastes, I enjoy a sprinkling of Cojita cheese.

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