Chicken Tortilla Soup

1 pound chicken, cooked and shredded  
2 cloves garlic, minced  
1 medium onion, chopped  
2 cans Rotel  
1 (10 oz) can enchilada sauce  
1 small can green chilies or jalapenos  
5 cups chicken broth  
1 teaspoon cumin  
1 teaspoon chili powder  
1 teaspoon salt  
1/4 teaspoon black pepper  
1 (10 oz) package frozen corn  
1 can black beans  
 garnish: sour cream, avocado, chips or baked tortilla strips
 
Place chicken, onions, garlic, Rotel, enchilada sauce, and green chilies into a slow cooker. Pour in brown, season with cumin, chili powder, salt and pepper. Stir in corn and beans. Cook on low setting for 6-8 hours or 3-4 hours. 

Ladle up with a topping of sour cream, avocado, grated cheese, and a side of tortilla chips.