Cheesy Chicken Tortilla Soup

3-4 lbs boneless/skinless chicken thighs
paprika, garlic salt, chili powder to taste
2 cans cheddar cheese soup
2 cans cream of chicken soup
1 cup milk
1 (14.5oz) can chicken broth
2 (11oz) cans southwestern style corn
1 can fire roasted diced tomatoes
1 (4oz) can fire roasted diced chilis
1 pkg shredded Mexican cheese blend

Put chicken thighs in bottom of sprayed crock pot, sprinkle with paprika, garlic salt & chili powder. Turn on to high & cover. In large bowl mix soups, chicken broth, milk, corn, tomatoes, chilis & ½ package of cheese. Pour over chicken (don't stir) & cook on high 4-5 hrs. Shred chicken before dishing out. Sprinkle with more cheese & top with crushed tortilla chips.