Crockpot Chicken Tortilla Soup

Because I'm too busy to start a new blog, and too lazy to keep up with yet another social networking site, I'm gonna go a little crazy here and post a couple of recipes from time to time. Hopefully the non-corsety entries won't be too much of a distraction...

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Slow Cooker Chicken Tortilla Soup
(based on a couple of recipes found on Pinterest, plus my own amalgamation)

• 1.5 lbs boneless skinless chicken breasts (can be frozen or fresh)
• 32 oz chicken broth or stock
• 10 oz can red enchilada sauce
• 1 can black beans
• 16 oz jar chunky salsa *
• 4 oz can whole chiles (minced)**
• 1 medium onion, diced
• 2 tsp minced garlic (I probably used twice as much as this, but I love garlic, so use your discretion based on your garlic preference)
• 1 bay leaf
• 1/4 cup lime juice
• 1/4-1/3 cup sour cream (optional)
• 10 oz package Spanish/Mexican rice (optional)

*All the recipes I found online called for canned stewed/crushed tomatoes. I didn't happen to have any on hand, so I used salsa instead. IMO, works just as well, and adds more flavor.

**You can use fresh peppers, or Ro-Tel. Again, I just used what I happened to have on hand.

Seasoning

(I never measure seasoning, so I'm just including a list of all that I used. Mix & match as desired.)

• Salt & Pepper
• Cumin
• Paprika
• Chili Pepper
• Cayenne Powder

Garnishes

• shredded cheese
• cilantro
• sour cream
• scallions
• corn or flour tortilla crispies

Preparation

• Place chicken breasts in bottom of slow cooker. Add all ingredients to slow cooker, save for black beans sour cream, rice & garnishes
• Cook on low for about 7 hours. Remove chicken breasts & shred with forks, place back in cooker, add black beans & cook for another hour.
• (Optional) 30 minutes before serving, add sour cream to cooker. I prefer soups to be thicker/creamier, and the sour cream adds some creaminess without thickening it up too much (like a roux or corn starch would).
• (Optional) Cook up a package of Mexican or Spanish flavored rice. I served the soup over top of the rice, and it was a huge hit with everyone. 
• To make the tortilla crispies - cut up a couple of small flour or corn tortillas into 1/4" strips, about 3" long. Heat up a couple of tablespoons of cooking oil, and fry the strips until crispy.