To Cook Immediately:Combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, garlic and chicken stock in a 5 quart slow cooker.
Cook on high for 3-4 hours or for low 6-8 hours.
Stir in the lime juice before serving with the toppings listed above.
To Assemble Ahead and Freeze:In a large freezer bag, combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, and garlic. Squeeze out air and label the bag.
Freeze for up to 3 months.
To cook, thaw completely for 24 hours in the fridge, then dump the bag into a 5 quart slow cooker with 4 cups of stock.
Cook on high for 3-4 hours or for low 6-8 hours.
Stir in the lime juice before serving with the toppings listed above.