Chicken Tortilla Soup

Ingredients:
1 chicken breast
1 small can of chopped tomatoes
1/2 can of tomato sauce
1/2 large onion, chopped
1 bell pepper, chopped
1 cup black beans
1 cups frozen corn
3 garlic cloves, minced
1/2 Tablespoon chili powder
1/2 Tablespoon cumin powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or more to taste)
2 cups water (or chicken broth)
Optional: 1 teaspoons ground chipotle powder (or 1/2 chipotle pepper in adobo sauce chopped fine)
Optional: 1/2 cup chopped cilantro (if you hate cilantro just leave it out, don’t add parsley)

Additional toppings:
lime wedges
chopped green onion
cilantro
avocado
tortilla chips (or homemade baked/fried strips of corn tortillas)
shredded cheese (cheddar or jack are good!)
salsa
sliced black olives
sour cream

Directions:
Throw everything into the slow cooker and stir it up.
Cook on low for 8 hours. (I cooked mine on low for 10 because I knew that's how long I'd be at work)
With a wooden spoon stir and shred chicken while still in the pot.
Serve with a squeeze of lime juice, chopped green onion, cilantro, cut up avocado, crushed tortilla chips, shredded cheese, extra salsa, sliced black olives, and sour cream.

Notes:
The original recipe said to chop the chicken before putting it into the crock pot, but mine was still a little frozen so I threw the whole thing in and shredded it at the end.
For the tortilla strips, I cut up a tortilla that was a little stale from the burritos I made a week or two ago and baked them in the toaster oven.