Slow Cooker Chicken Tortilla Soup

Here is a new spin on tortilla soup from the Penzeys catalog.  The recipe calls for green enchilada sauce but I may do red sauce because I like it better.

1 boneless skinless chicken breast
2 15oz. cans peeled tomatoes with green chiles
1 28oz. can enchilada sauce
2 C. frozen corn
2 15oz. cans black beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
2 C. chicken broth
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 1/2 tsp. Mexican oregano
3 corn tortillas roughly chopped or torn into 1 inch pieces
2 tbsp. fresh cilantro
1-2 tbsp. lime juice

Place everything except the cilantro and lime juice in the slow cooker.  Cook on high for 4-6 hours or low for 8-10 hours in the slow cooker.  Remove the chicken and shred with two forks; return to the crock pot with the cilantro and lime juice.  Taste and add extra seasonings if needed.  Serve with optional garnishes such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla chips.