I received this recipe via email from a dear friend and was instantly drawn to it for three reasons: 
1. I love tortilla soups of almost any kind 
2. She has three boys and is pregnant so probably doesn't have tons of time for cooking which means it's totally feasible for me to attempt making it and 
3. You can use frozen chicken, which means you don't have to plan ahead a few days and defrost your chicken.

Although the recipe calls for four breasts, I happened to have two gigantic (read: 1 lb each) free range chicken breasts. I was glad I stopped there because there was plenty of chicken in the soup. I didn't have any boneless breasts in my freezer so that may have altered my decision as well since those tend to be on the smaller side. For the salsa, I had a HUGE bottle so I measured out about 18-20 oz. This soup is so easy to make and the prep is really fast. Unfortunately, I totally forgot to take pictures. 

My husband loved this dish, as did I. 

Crock Pot Tortilla Soup
adapted from Melinda Hurley

4 chicken breasts (frozen or thawed)
1 can of corn
1 can of black beans
1 jar of salsa (level of salsa heat will determine soup flavor)
1 box (or 2 cans) of chicken broth
Chili powder and cumin to to taste

Put 4 chicken breasts in the crock pot with a jar of salsa, a can of corn and a can of black beans (don't drain the cans-put it all in the crockpot.)

If chicken is frozen put it on HIGH 4 hours. If defrosted put it on LOW for 4 hours.

After 4 hours take out the chicken and shred or cut it. Put it back in the pot. Add about 1 box of chicken broth (I add whatever it takes to pretty much fill the crockpot- cans or box) Add a little chili powder and cumin. 

Cook on LOW for 2-4 hours...really as long as you need to til dinner.

Top with chips, sour cream, avocado, cheese, etc. (I also added cilantro) Enjoy!