Print Tortilla Enchilada Soup

1 can (15 oz) Black Beans
1 can (15 oz) Diced Tomatoes with Garlic and Onion
1 box Chicken Broth
1 can (20 oz.) Enchilada Sauce
1 can (7 0z.) Ortega Diced Green Chiles-Mild
1 bag (12 oz.) Frozen Corn
4 skinless Chicken Breasts
2 t. Garlic Salt
2 t. Chili Powder
2 t. Cumin

Put all ingredients in the crock pot and cook on low for 10 hours or high for 6 hours.  Remove chicken, shred meat and return to pot.  Serve with cilantro, sour cream, jalapenos, guacamole and tortilla strips.