Slow Cooker Chicken Tortilla Soup

This was good, but I feel like I was missing something. I added cheese to it and it made it a little better. It is definitely a nice comfort food dish.

Ingredients

1 ½ lbs. chicken breasts
1-16 oz. jar salsa
5 c. chicken broth
1 T. cumin
1 t. chili powder
1 t. paprika
1 ½ t. salt
½ t. pepper
¼ t. garlic powder
1/8 - ¼ t. cayenne pepper
1-15 oz. can black beans, rinsed and drained
1-15 oz. can whole kernel corn, drained
3 T. lemon or lime juice

Toppings:
Tortilla chips

CheeseCilantro
Green Onions

Directions

1. Place the chicken breasts on the bottom of slow cooker
2. Pour the salsa and chicken broth into the slow cooker 
3. In a small bowl, combine cumin, chili powder, paprika, salt, pepper, garlic powder and cayenne pepper. Toss to combine
4. Add the seasonings, beans, corn, and lemon juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high
5. Towards the last 30 minutes of cooking, shred the chicken then let it continue cooking for the last 30 minutes (I removed the chicken to shred it and then returned it to the crockpot.)
6. Serve chicken tortilla soup with tortilla chips, cheese, cilantro and green onions