In a slow cooker, add chicken breast, Rotel, tomato sauce, chicken broth, black beans, corn and garlic.
Then add seasonings - chili powder, cumin, smoked paprika, and Mexican oregano.
Cook on high for 4-5 hours.
Remove chicken and shred using two forks. Bring chicken back into the soup.
Stir and let it sit for 5 minutes. Add salt and black pepper to taste.
Garnish with cheese, tortilla strips and cilantro. Serve and enjoy!