Flavors: Chicken Tortilla Soup in the Slow Cooker

Winter seems to have settled in and I can't think of anything I would rather have than hot and spicy soups to warm me up!
The past few nights we have been listening to a single owl 'hooting' most of the night. Last night it was pleasantly quiet and serene went we tucked in for the night and around 4 a.m. I was startled awake to the sounds of not one but three owls outside communicating with each other. It went on for awhile and suddenly strange 'Jurassic' noises and cackling sounds made me sit up and take notice. Then it was all quiet. I'll leave all reasons to your imaginations and get on with the soup...
Do not be put off with the long list of ingredients. Most of this you will have in your well stocked kitchen. Run to the store the day before and grab the missing ingredients. The only thing I was missing was fresh lime and cilantro and they weren't needed until the soup was done.
Prepare and leave for the day!!
One pot cooking is better than meditation. :)

Chicken Tortilla Soup in the Slow Cooker

Ingredients:

1 24oz tin diced tomatoes
1 24oz tin red enchilada sauce
1 small can diced green chillies
1 19 oz tin black beans
1 cup frozen corn kernels
1 med onion chopped
3 cloves garlic chopped
3 c rich chicken broth (Better Than Bouillon, tetra box, cubes or homemade)
1T cumin
1T chili powder (ancho or regular)
1T oregano
1/4 tsp pepper
2 bay leaves
1/2 tsp allspice
1tsp cinnamon
2 boneless, skinless chicken breasts
1/2 c cilantro chopped
2 limes, juiced or quartered and squeezed
Garnishes: tortilla chips or sliced and fried fresh tortillas, sour cream or Greek yogurt, avocado slices, green onions

Instructions:

Combine all ingredients up to and including chicken in the slow cooker (crock pot)
Cook on High for 3-4 hours or Low for 6-8 hours
Remove Chicken and pull apart with 2 forks and return to the cooker
To each bowl add cilantro and lime wedges or juice and set out garnishes to serve.