Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

1 pound chicken (It says cooked and shredded but I have always dumped it in raw without any problem)
1 15 oz can crushed or petite tomatoes
1 14.5 oz can chicken broth
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 15 oz can whole kernel corn, undrained
1-2 cloves garlic, minced
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 Tb dry chopped cilantro (I always use fresh and just put in as much as I feel like just put it in during the last hour of cooking)
(You can also put in a can of beans if you want, just drain and rinse them first)

Put all the ingredients in the crockpot. (Don't drain the canned stuff.) Cover and cook on high for 4-6 hours or 8-10 on low. (If using raw chicken remove and shred and add back in when you add the fresh cilantro.) Serve with tortilla chips, monterey jack cheese and sour cream.