Chicken Tortilla Soup

1 pound chicken breast, cut in pieces
1 can (15 ounce) petite diced tomatoes (or whole ones, mashed up)
1 can (10 ounce) enchilada sauce
1 onion, chopped finely
1 can (4 ounce) chopped green chilies
1 can corn
1 can black beans
2 cloves garlic, minced
2 cups water
1 can (14.5 ounce) chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t pepper (black or white)
1 T chopped cilantro (dried is fine to use as well)

Mix all ingredients together in crock pot (4 quart minimum). Cook for 3-4 hours on high or 6-8 hours on slow.

Serve with tortilla chips, shredded cheese, avocado or sour cream.

Recipe altered slightly from one found on AllRecipes.