Tortilla Soup

3 boneless chicken breasts
2 15 oz. cans diced peeled tomatoes with green chills
1 28 oz. can enchilada sauce (green)
2 cups frozen roasted corn
2 15 oz. cans black beans, drained, rinsed
1 medium onion
2 cloves garlic, minced
4 cups chicken broth
1 1/2 tsp. ground cumin
1 1/2 tsp. medium chili powder
1 1/2 tsp. mexican oregano
3 corn tortillas, roughly chopped or torn
3 Tbsp. chopped cilantro
2 Tbsp. lime juice

Place everything except cilantro and lime juice in a slow cooker. Cook on high for 4-6 hours. Remove the chicken and shred. Return chicken to pot and add cilantro and lime juice. Serve with garnishes: diced avocado, sour cream, shredded cheese, toasted tortilla strips, lime wedges etc.