Crockpot Chicken Tortilla Soup - cooking recipe

Ingredients

1 lb boneless skinless chicken breast
15 ounces canned corn (I by the kind that says \"no salt added\" on the label)
15 ounces canned diced tomatoes (again, I buy \"no salt added\" whenever possible)
32 ounces kitchen basics unsalted vegetable stock (Any kind of chicken or veggie stock would work just as well, this is just what I like)
1/2 red onion (chopped)
1 green bell pepper (chopped)
2 garlic cloves (minced) or 1 teaspoon of already minced garlic
1/2 teaspoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons salt (I use No Salt)
1 teaspoon pepper
colby (all are good) or cheddar cheese (all are good)
tortilla chips

Preparation

1. Add all ingredients to the crockpot EXCEPT cheese and chips. Stir together so everything is well mixed.
2. Cook on high for 4 hours or low for 8 hours.
3. Before serving, remove cooked chicken breast pieces and shred/cut them into bite size chunks.
4. Place chicken back in crockpot and stir to mix well.
5. Serve hot topped with cheese and chips.