Chicken Tortilla Soup In the Slow-Cooker

I found this recipe in a magazine but I made several changes.

4 big boneless skinless chicken thighs, cut into bite-size pieces
2 medium-size carrots, peeled and finely diced
1 large yellow onion, chopped
1 small jalapeno, seeded and minced
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 cups frozen corn
2 cans (10 3/4 oz) Cheddar cheese soup
3 3/4 cups store-bought chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4-1/2 teaspoon dried oregano
1 teaspoon cornstarch
1/4 cup extra chicken broth

Toppings:

Fresh chopped cilantro
Tortilla strips
Shredded Mexican Cheese blend
Diced avocado

Place all the ingredients except the cornstarch, extra chicken broth and toppings.

Cook on LOW heat for 6-7 hours. Add the cornstarch dissolved in the extra chicken broth and cook on HIGH for 20-30 more minutes.

Serve hot garnishing with desired toppings.

Makes  6-8 servings