OK, I just have to post this recipe here. I've made it a bunch of times and we just gobble it up every time. SUPER easy, too.

Crockpot Mexican Tortilla Soup

2 large boneless, skinless chicken breasts - frozen
10 oz enchilada sauce
16 oz chicken broth
1 can diced tomatoes
1 4 oz can diced green chilies
1 can corn
1 can black beans, rinsed
1 cup water
1 onion, chopped/diced
1 tsp cumin
1 tsp chili powder
1 bay leaf
1 tsp salt
1/4 tsp black pepper

shredded cheese
tortilla chips
chopped cilantro

Ready for this? Throw the first 14 ingredients into the crock pot and cook on low for at least 7 hours. Chicken should be frozen. That's it!

An hour or so before serving, shred chicken with a fork. It should be super tender by now and almost falling apart anyway.

Top with shredded cheese, broken tortilla chips and fresh cilantro and serve.

I've heard that people top it with sliced avocado as well but in my mind, that's just ruining it.