Slow Cooker Chicken Tortilla Soup

I love this soup! It's so easy to make, and takes only about 10-15 minutes of prep in the morning. So amazingly tasty too! It's full of flavor, but not too spicy, so it's a hit with pretty much everyone who tries it. Highly recommend this recipe!

Ingredients:

2 chicken breasts (about 1 lb., or more if desired)
2 15 oz. cans petite diced tomatoes
1 15 oz. can black beans, rinsed and drained
2 15 oz. cans kidney beans, rinsed and drained
1 15 oz. can corn
1 onion, chopped
4 cubes chicken bouillon
6 cups water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1/2-1 tsp cayenne, optional (if you like it a little more spicy)
Fresh or Dried Cilantro, optional

Directions:

1. Combine onion, beans, tomatoes, corn, chicken bouillon, water, garlic powder, chili powder, cumin, cayenne, and dried cilantro, if desired, in the slow cooker.
2. Add chicken breasts to slow cooker and submerge in the liquid.
3. Cook on high for 6-7 hours or on low for 8-9.
4. When finished cooking, shred the chicken breasts. To serve, top with avocado, cheese, sour cream, and cilantro, or to preference.

This recipe was adapted from "Southwest Chicken Tortilla Soup" from Anne's Odds & Ends (http://annesoddsandends.blogspot.com/2012/02/southwest-chicken-tortilla-soup.html).