Chicken Tortilla Soup in the Crock Pot

I was at Annie's house a few months ago and she made a yummy chicken tortilla soup. I was wondering if it was possible to make this in the crock pot, my preferred method of cooking. I gathered a few recipes together including Kricket's Tortilla Soup like Cafe Rio recipe, and Annie's Chicken Tortilla Soup (which I will post below). Both looked good but weren't meant to be made in the crock pot. Then, Melissa sent me one which I also found on AllRecipes.com. And, it was my best bet. I used that recipe for the most part but added in a few ingredients that Kricket and Annie had mentioned in their versions.

So here is my final product which I REALLY enjoyed. Easy to make and so very yummy.

Margaret's Hybrid Chicken Tortilla Soup in the Crock Pot

SOUP INGREDIENTS:
4 frozen chicken breasts (straight from the freezer)
1 (15 ounce) can diced tomatoes, mexican style
1 (10 ounce) can mild enchilada sauce
1 medium onion, roughly chopped
1 (4 ounce) can chopped green chile peppers (or 2 chili peppers, seeded and chopped)
4 cloves garlic, roughly chopped
1 lime (squeeze juice into crock pot)
3-4 cups chicken broth
1 teaspoon dried cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
1 can corn
1 tablespoon chopped cilantro (optional)

FINAL INGREDIENTS:
7 corn tortillas
vegetable oil
avocados
grated cheddar cheese
sour cream
restaurant style corn chips
sliced olives

DIRECTIONS:
1. Place all soup ingredients into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaves. Stir in corn and add bay leaves. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. When soup is done cooking, pull out the chicken and shred it. Then, put it back in the pot.
3. Preheat oven to 400 degrees.
4. Lightly brush both sides of tortillas with oil. Cut tortillas into strips with pizza roller, then spread on a baking sheet. (or skip corn tortillas and just use corn chips. We did served it with both.)
5. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
6. Serve with sour cream, avocados, cheddar cheese, and olives.

I'd love to hear what you thought and your variations!

Here is Annie's version of her Chicken Tortilla Soup:
5 cups chicken broth
1 onion, chopped
4 chicken breasts, cooked and shredded
2 bay leaves
2 cups Picante Sauce - Mild Salsa
1 cup corn
1/4 tsp pepper
Heat all together over the stove. Fry corn tortilla strips and add them in.