Slow Cooker Chicken Enchilada Soup

INGREDIENTS

large chicken breast halves

2 14 ounce cans

chicken broth

2 8 ounce cans

tomato sauce

2/3 cup

chunky salsa ((I use Pace Chunky Hot Salsa))

1/2 cup

Zesty Italian Dressing

2 tbsp

chili powder

1 tsp

cumin

2 tsp

onion powder

2 tsp

garlic powder

1/4 cup

extra virgin olive oil

1/2 cup

Masa Harina

2 cups

milk

2 cups

frozen corn

1 14 ounce can

black beans, drained and rinsed

1 14 ounce can

pinto beans, drained and rinsed

2/3 cup

shredded Cheddar Cheese

2/3 cup

shredded Monterrey Jack Cheese

Salt and Pepper (, to taste)

Additional shredded Cheddar and Monterrey Jack Cheese

Diced avocados

Sour Cream

Chopped cilantro

Chopped green onions

Tortilla Chips or strips