2 boneless skinless chicken breasts
2 10 ounce cans of Ro-Tel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 14.5 ounce cans chicken broth
1-2 c of water
1 T garlic powder
1 T chile powder
1 T ground cumin
1 T dried cilantro
Place all ingredients in crock pot except chicken and stir. Place chicken on top of mixture, partly submerged the chicken in the liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove chicken and shred. Return chicken to crock pot, stir to combine.
Pour soup in individual bowls top with shredded cheddar cheese, fresh cilantro and a spoonful of sour cream, serve with tortilla chips.
