Crock pot Chicken Enhilada Soup

2 boneless skinless chicken breasts (about 1 pound) 2 cups good-quality chicken stock 1 1/4 cup (or 1 10-ounce can) red enchilada sauce 2 (14-ounce) cans black beans, rinsed and drained 1 (14-ounce) can fire-roasted diced tomatoes, with juice 1 (15-ounce) can whole-kernel corn**, drained 1 (4-ounce) can diced green chiles 2 cloves garlic, minced 1 white onion, peeled and diced 1 teaspoon ground cumin 1 teaspoon salt, or more/less to taste optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips Directions: Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Garnish with Tortilla chips, cheese, sour cream, or whatever you choose