Lazy Sunday Chicken Tortilla Soup

We were having a few people over to watch the Oscars and I wanted to make something easy, but yummy at the same time. I thought something in the crockpot would do the trick and luckily I stumbled across a recipe online for a simple chicken tortilla soup where you literally throw everything in and 4-6 hours later you have a delicious meal ready to eat. Sounded perfect to me! The recipe ended up working out great and even with four people eating that night it still left a ton for meals over the next few days. I love when that happens! This is a recipe I will definitely make again! And it might have been my favorite chicken tortilla soup that I've ever had! See below for recipe and pictures.

Ingredients:
1 pound frozen chicken breasts (shred near end of cooking time) (omit if vegetarian and possibly add more beans)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth or use vegetarian broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados (I think the avocados made the dish!) Omit tortilla chips, sour cream, and cheese if you want to make this healthier. I tried this and it was still very tasty!

Original recipe can be found at:
www.sparkrecipes.com