<blockquote><b>Quoting Dallas ♥ Isla:</b>" chicken tortilla soup sounds so amazingg"</blockquote>
Chicken breasts (either boil then shred before putting them in crock or put them in crock frozen and cook longer -- 8-10 hrs then take out an hour before its done, shred, and put back in crock)
Dump in one can red enchilada sauce, two cans whole kernel sweet corn, one can rotel (crushed tomatoes with green chiles -- I do mild), 2-3 cans chicken broth, 1 can black beans, 2 cans pinto beans.
Cook 8-10 hours or around 3 if you precook and shred chicken. Serve with tortilla chips and shredded taco cheese you can also put a pat of sour cream on top and some lime and cilantro if you wanna get fancy!