Crockpot Mexican Street Corn & Chicken Chowder

1 pound boneless skinless chicken breasts or thighs

2 cloves garlic minced

1 cup Swanson® Organic Free-Range Chicken Stock or broth

2 cans (14.75 ounces EACH) cream style corn

1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper)

1 can (15.5 ounces) black beans drained and rinsed

1 can (4 ounces) fire-roasted diced green chiles

2 teaspoons chipotle chili powder regular chili powder also works

½ teaspoon paprika

1 and ¼ teaspoon ground cumin

2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag

2 cups half and half or heavy cream

Salt and pepper to taste

Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

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