Crock pot chicken enchilada soup

INGREDIENTS

large chicken breasts

30 ozs

canned black beans, rinsed and drained

10 oz

rotel tomatoes and green chiles (mild)

15 oz

corn, drained

1/2 cup

chopped onion

1/2 cup

chopped red bell pepper

10 oz

red enchilada sauce or el pato sauce

15 ozs

chicken broth

8 ozs

condensed cream of chicken soup

1 tsp

cumin

1/2 tsp

garlic powder

S&P to taste

1/2 cup

shredded cheddar cheese