Chicken Tortilla Soup

I made this soup in the crockpot, but I will post the alternative way to make it as well.

Ingredients:
2 boneless, skinless chicken breasts
1/2 tsp minced garlic
1/2 tsp olive oil (alternative cooking method only)
1/4 tsp ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp chili powder
1 T lemon juice
1 cup chunky salsa
1 can black beans (drained and rinsed)

Toppings:
corn tortilla chip
shredded cheese

Directions:
1. Put all ingredients in a crock pot. You can even throw the chicken in frozen.  Cook on high for 3 hours.  Pull chicken out, shred it, and put in back in the crock pot.  Cook for 30 more minutes.
2. Put tortilla chips on the bottom of your bowl.  Pour soup over chips.  Garnish with shredded cheese.  Mix it all up together if you like.  (That's what I do!)

Alternative Method:
1. In a large pot over medium heat, cook and stir chicken (cubed) in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Same as above.

Nutrition (1/4 of pot with only 9.4 ounces chicken):
Calories: 230
Fat: 1 g
Carbs: 30.9 g
Fiber: 2.7 g
Sugars: 7.2 g
Protein: 21.4 g

The nutrition does not include the chips or cheese.  I didn't list sodium because it will depend on a lot of the ingredients.  Also, I only had one large chicken breast so that is why I only had 9.4 ounces chicken.  I would reccommend using two chicken breasts (closer to about a pound).