Chickadilla Soup

1 lb. boneless skinless chicken breast or thighs
1 large can (28 oz) diced tomatoes
1 can (10 oz) mild enchilada sauce
1 can (4 oz) chopped green chilies
1 quart chicken broth
2 (15 oz each) cans black and/or pinto beans
10 oz. frozen corn
1/2 medium onion, chopped
1 tsp. each - cumin, chili powder, salt
1/2 tsp. black pepper
1 Tbsp. chopped fresh cilantro
garnishes:  crushed tortilla chips, shredded cheese, sour cream, avocado, hot sauce, etc.

Place chicken in crock pot; top with all remaining ingredients except cilantro and desired garnishes.  Cover and cook on low 6-8 hours, or on high 3-4 hours.  Remove chicken and shred; return to pot.  Add cilantro and serve with desired garnishes.  Makes 8 servings.