Low-fat Crockpot Tortilla Soup

2 boneless, skinless chicken breasts.
2 cans Campbell's low sodium chicken broth
2 cans Ro-Tel Diced Tomatoes & Green Chilies
1 can Low sodium black beans
1 can low sodium kidney beans
1 can low sodium sweet corn
1 cup chopped green onion
1 cup white onion
1-2 cups water
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp Cumin
1 tbsp dried cilantro
6 tbsp Non-fat Sour Cream
6 oz Non-fat shredded Cheddar cheese

You can add two tortilla chips if you wish, but I skipped to help keep that fat and sodium down for my friend's with high blood pressure.

Put chopped onion, cans of beans, Ro-tel, corn, chicken broth, water, and spices in CrockPot and stir. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving, remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

Serve with a tablespoon of Sour cream, and 1oz of shredded cheese.