Chicken Tortilla Soup

3 Boneless Skinless Chicken Breast
2 (10 oz) cans red enchilada sauce
1 (10 oz) can green enchilada sauce
1 can cream of chicken soup
1 can rotel tomatoes
1 can black beans, rinsed and drained
1 can sweet corn, drained
1 green pepper, diced
1 red pepper, diced
1/2 cup diced onion
2 T chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1 cup sharp shredded cheese
1/2 cup sour cream
1 1/2 cups milk

toppings
shredded cheese
sour cream
tortilla strips

INSTRUCTIONS
1.  Spray Slow Cooker
2.  Add first 15 ingredients and cook on low 6-8 hours.
3.  Remove Chicken and add cheese, sour cream and Milk.
4.  Shred the chicken and return to crock pot.
5.  Let soup cook 15 - 20 minutes until cheese is melted and soup thickens.
6.  Serve with desired toppings.