Chicken Enchilada Soup

 2 chicken breasts

3 cups green enchilada sauce (mild)

1 (23 oz) can cream of chicken soup

1 cup milk

1 (10 oz) can rotel tomatoes with green chiles

1 T chili powder

1 t paprika

1 t salt

1 (15 oz) can black beans drained and rinsed

1 (15 oz) can corn drained

1 cup cheddar cheese shredded

1/2 cup sour cream

Toppings:

tortilla strils

cheddar cheese

sour cream

In a large slow cooker or crockpot, add the chicken and enchilada sauce. Cook for several hours on medium heat until the chicken is cooked and will shred into the sauce. Add all the remaining ingredients except the sour cream and cook for 1 more hour. Whisk in the sour cream and turn the heat off. Serve with the additional toppings.