Crock Pot Creamy Chicken Tortilla Soup

I think I've made it abundantly clear by now how I feel about crock pot recipes. Love the idea, hate the whole getting up a little bit earlier part. Mornings are too precious. Except when it comes to my Kale Soup recipe, which is always worth the 10 extra minutes in the morning. I've almost cut my finger off one morning trying to quickly chop vegetables for a crock pot recipe I was determined to make, and to this day I have a visible scar and permanent bump on the tip of my finger because I did not get stitches. Obviously the crock pot recipe's fault. Totally not my fault for not going to the hospital because I refuse to go unless I'm on my deathbed. Totally. 
However, a few weeks ago I found this crock pot recipe for creamy chicken tortilla soup on Eat, Live, Run, and seeing that it was one of those recipes where you basically just throw everything into the crock pot in the morning, I thought I would give it a try. The only preparation you may have to do is chopping and mincing the garlic, onion, and jalapenos. Yes, that would require a little extra time in the morning, but at least there is no extra cooking. Love those.
I loved it! The creamy part of the soup was sour cream instead of heavy cream, so it tasted lighter and healthier, and it was seriously delicious. Had to be one of the best chicken tortilla soup recipes that I've ever had, and perfect for those increasingly colder fall evenings. Served best with avocado :)
Crock Pot Creamy Chicken Tortilla Soup From Eat, Live, Run
1 1/2 lbs boneless skinless chicken thighs 2 quarts chicken stock 2 (14.5 oz) cans black beans, drained  1 minced jalapeno 1 (14.5 oz) can crushed tomatoes 1 4 oz. can diced green chilies 1 chopped yellow onion 3 cloves minced garlic 2 bay leaves 1 Tbs. cumin 2 tsp. chili powder 1 Tbs. oregano 1 cup frozen corn 4 corn tortillas, torn into shreds 1/2 cup sour cream salt and pepper to taste
Suggested toppings: avocado  shredded cheese minced cilantro
Combine all ingredients in the crock pot except for the corn, tortillas, and sour cream and cook on low for 8-10 hours. 

30 minutes before serving, remove the chicken, shred with 2 forks, and return to the crock pot. At the same time, add the corn, sour cream, and tortilla shreds. 

Garnish and enjoy!