Chickadilla Soup

4 cups reduced-sodium chicken broth
2 cans (15 oz. each) organic black beans or pinto beans, rinsed and drained
2 cans ( 14 1/2 oz. each) diced organic tomatoes
1 pound boneless, skinless chicken breasts or thighs
1 can (10 oz.) mild red enchilada sauce
1 package (10 oz.) frozen organic whole kernel corn
1 can (4 oz.) diced organic green chilies
1/2 medium organic onion, chopped
1 tablespoon chopped fresh organic cilantro
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon pepper
Bottled hot pepper sauce, sour cream, organic lime wedges, chopped organic avocado, shredded cheddar cheese or chopped fresh organic cilantro (optional)

In 6-quart crockery cooker combine broth, beans, undrained tomatoes, chicken, enchilada sauce, corn, chilies, onion, 1 tablespoon cilantro, cumin, chili powder and pepper. Cover and cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours.
Remove chicken from crockery cooker. Cover cooker. Shred chicken. Return chicken to mixture in crockery cooker. Cover and cook on high heat setting for 15 minutes more.
Ladle into serving bowls. Serve with tortilla chips.