Tortilla Stew

I converted my first conventional recipe to a crockpot recipe tonight, and it was goooood. I took my Uncle Gov's tortilla soup recipe, made a few changes, and threw it all in the pot. One of the changes was to add a cup of rice toward the end of the cooking time. The rice soaked up a lot of the liquid, so it's not particularly soupy anymore, so I'm calling it Tortilla Stew instead. Here it is if you'd like to try it.

Becky's Tortilla Stew

1/2 onion
2 heaping spoonfuls of chopped garlic- maybe 3 cloves or so
1 tablespoon butter or olive oil
1- 14.5 oz can tomato sauce
2 cans chicken broth
3-4 skinless chicken breasts
1 can black beans
1 cup frozen corn
1 cup uncooked rice
1 teaspoon cumin
1/2 teaspoon turmeric
2 teaspoons coriander
1 teaspoon chili powder

Cut chicken in approximately one inch cubes. Finely chop the onion. Heat fry pan and melt butter. Saute onion and garlic until tender. While that's cooking, pour the chicken broth and tomato sauce into crockpot. Stir to combine. Rinse beans and add to crockpot. Add corn to crockpot. When the onions and garlic are done add to crockpot. Sprinkle chicken with salt and pepper to taste and brown in fry pan. Add to crockpot. Add spices and stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. In the last half hour add the rice, stir, and cover. When rice is tender serve, topped with chopped cilantro, avocado, grated cheese, or sour cream.

ETA: It looks like 1 cup of rice is too much, at least if you want something soupy. There was some liquid the first night, but it was totally absorbed by the time I broke out the leftovers the next day. It made a flavorful rice dish, but there's no way you could call it soup. Next time, if I want soup I'll try 1/3 cup uncooked rice and see how that works.