Slow Cooker Chicken Enchilada Soup

Ingredients

For 4 servings

• 1 pound boneless skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 ½ cups frozen corn kernels
• 15 ounces canned black beans (1 can, rinsed and drained)
• ½ cup finely diced onion
• 1 red bell pepper (seeded and finely diced)
• 14 ½ ounces canned diced tomatoes
• 10 ounces red enchilada sauce
• 2 cups chicken broth
• toppings as desired (see notes)