Chicken Tortilla Soup

This is what I whipped up for dinner tonight--I really have a thing for Mexican food.

Slow-cooker Chicken Tortilla Soup

• 1 lb cooked, shredded Chicken
• 1 can Rotel
• 1 can petite diced Tomatoes
• 1 can Black or Pinto beans
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 cans Chicken Broth
• 1 (10 oz) pkg frozen Corn
• 2 c. water
• 1 Tbsp. chopped Cilantro
• A healthy dash of lime juice
• Taco Seasoning to taste
• Salt & Pepper to taste

Toppings:

• Shredded cheese
• Sour Cream
• Tortilla Chips
• Avocado
  

Place Chicken, Rotel, Tomatoes, Beans, Onion, Garlic, Corn, Cilantro into a slow-cooker. Then add Chicken Broth, Water and Lime Juice. Top it off with the seasonings. Cover and cook on Low setting for 6 to 8 hours, or on High setting for 3 to 4 hours. To serve, sprinkle soup with cheese, tortilla chips, sour cream and avocado.