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Combine chicken, Ro Tel, corn, black beans, kidney beans, chicken broth, garlic powder, cumin, chili powder and onion powder in a slow cooker.
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Stir.
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Cook on low heat about 6 hours or longer.
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About 30 minutes before serving, remove chicken from the soup and shred. Return chicken to your slow cooker.
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Add cream and salt and stir.
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In a cup, mix corn starch with warm water. Pour into slow cooker and stir until combined.
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Cook soup for approximately 30 more minutes until soup is warm and slightly thickened (you don't want it too thick.)
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Serve with tortilla chips, sour cream, shredded cheese and cilantro if desired.