Slow Cooker Flu-Fighting Chicken Enchilada Soup

1 28-oz. can crushed tomatoes

3 cups chicken stock

1 16-oz. can kidney beans, drained

1 15.5-oz. can black beans, drained

1 15-oz. can creamed corn corn

1 pound boneless, skinless chicken thighs

1 T. chili powder

1 tsp. kosher salt

1/4 tsp. garlic powder

3/4 tsp. ground cumin

1/8 tsp. cayenne pepper

1/2 tsp. dried cilantro

Mix all ingredients together in slow cooker in order listed. Cook on low for 5 hours. At the end of the cooking time, remove the chicken from the crock pot, shred and return to the pot. Serve topped with a squeeze of lime juice, and garnish as you see fit. For a heartier meal, serve atop a scoop of rice.