Crockpot Chicken Tortilla Soup

4 chicken breast
1 can Beans, black, 15 oz.
2 cups Corn, frozen
1 yellow onion
2 tbs. Garlic, minced
1 container Broth, chicken, 32 oz.
1 can tomato puree, 10 oz.
1 can Rotel
1 teaspoon Salt
1 teaspoon Chili powder
1/4 teaspoon Pepper, black
10 each Tortillas, corn
1 cup of cheese, Monterey Jack or Cheddar, shredded

To Prepare for Freezer Club:
-Boil and shred chicken.
-Place in bag with drained beans, corn, chopped onion, garlic, tomato puree, Rotel, and seasonings.
-Slice Tortillas into 1/2 *2 inch strips and place in separate bag.
-Place cheese in separate bag.
-Freeze flat

Cooking Day:
-Thaw soup and place in crock pot
-Add Chicken broth
-Cook on low all day or cook soup in a pot on the stove.
-Place tortilla strips on baking sheet Bake 375 for 5-10 minutes until brown and crisp.
-Garnish with tortilla strips and cheese.

Optional - Can also add avocado and sour cream.