8 Can Taco Soup

Here's the original recipe that is floating around the web.  Below you will find my version.  I made modifications and doubled it, so I can serve more than 6 or save half for another meal.

Taco Soup

2 cans black beans, drained and rinsed
2 cans pinto beans, drained and rinsed
2 cans sweet corn, no salt added, drained
2 cans diced tomatoes, no salt added, drained
2 cans green enchilada sauce
2 cans cream of chicken soup, low sodium
28 oz. low sodium, organic chicken broth
2 lbs. chicken 

Seasoning:
2 T chili powder
2 T cumin
2 T paprika
2 t  onion powder
2 t  garlic powder
2 t  oregano

Optional Toppings:
sour cream
grated cheese
tortilla chips

1.  Combine all ingredients and seasonings , except toppings, in large crockpot.
2.  If chicken is already cooked and shredded, cook on low for 3-4 hours.  If chicken is raw, cook on high for 4-5 hours and then pull it apart before serving soup.
3.  Dish out soup in bowls and add any optional toppings before serving.