Mexican Corn Chowder

1 lb. chicken (about 2-3 breasts)
1C chicken broth
1 can creamed corn
1 can sweet kernel corn (drained)
1 can black beans (drained & rinsed)
2 cloves garlic  (or 1/2 tsp. powder)
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/2 tsp. cumin
1/4 tsp. onion powder

Combine all ingredients in a crock pot, and let cook on low for about 6 hours, or high for about 4 hours.  Remove the chicken, and shred with two forks.  Return the chicken to the pot, and add:
1 Tbl. Lime
1/2 - 3/4 C heavy cream
1/2 C milk
1-2 C shredded cheddar cheese
2-3 sprigs of cilantro (finely shopped)

Let simmer for 10-30 more min, and serve.
Serve with shredded cheddar, and tortilla strips (optional).
Enjoy!