Slowcooker Chicken Tortilla Soup

It's no secret, I love Crock-Pot recipes, especially soup!  During football season, Mike and I were known for throwing stuff in a Crock-Pot, going out to play golf, and coming home to watch football with supper ready to go.  Ericka posted a Chicken Tortilla Soup recipe a couple of months ago, and since then, we've made it a couple of times, and found our own perfect adaption. Seriously, what recipe isn't made better with cream cheese and lazy changes like Rotel and garlic powder??

Chicken Tortilla Soup
adapted from Spark Recipes

Ingredients:
{Step 1}
1 pound frozen chicken breasts
1 small onion, chopped
2 10 oz cans Rotel original
15.5 oz can black beans, rinsed
10 oz package frozen corn
10 oz can enchilada sauce
48 oz chicken broth
1/2 tablespoon garlic powder
1 teaspoon cumin
1/2 tablespoon chili powder
1/4 teaspoon black pepper
~~~~
{Step 3}
1/3 cup cream cheese
tortilla strips
shredded cheese
avocado
sour cream

Directions:
{Step 1} Combine all of the ingredients listed above in Step 1 into a 6-quart Crock-Pot or slow cooker.  Stir everything together and turn on to "low" for 7 hours.
{Step 2} At the 7 hour mark, remove the chicken from the slow cooker, shred it, and return it to cook on "low" for another hour.
{Step 3} Leaving the slow cooker on "low," add the cream cheese and stir.  Allow to melt for about a half before turning the slow cooker to "warm" and serving soup with tortilla chips, shredded cheese, avocado, sour cream, or anything else you like!

Linking up for Kate and Emily's Tuesday's Recipe Swap!