Robb's Southwest Chicken Tortilla Soup

I ordered chicken tortilla soup at Red Robin one day and liked it. But I thought I could at least match it, if not make it better at home. After we had a roasted whole chicken for dinner one night, with lots of broth and leftover meat, I came up with this recipe. I've altered it a little bit each time, so there is really no "wrong" way to make this -- it's hard to screw up. Great to have cooking in the fall on football Sundays!

Ingredients:

• A Left over roasted chicken, deboned & cubed
• Chicken broth or stock, bullion/water as needed
• Frank’s Red Hot (cayenne pepper sauce) I don't measure so it might be about 1/4 cup or so?
  
• Spicy V8 Juice (maybe about 1 cup or so, this is optional as sometimes we don't have any)
  
• 1 can black beans, drained/rinsed of the “sludge”
• 1 can sweet yellow corn
• Finely chopped fresh cilantro (1 bunch)
• 3-4 slices bacon, chopped and cooked (optional, I always forget this and it always tastes great anyways)
  
• Garlic cloves, minced (a few spoonfools, depending on how much you like garlic)
  
• 1 large onion, finely chopped
• 1 Jalapeno pepper, finely chopped
• Little bit ground cumin to taste
  
• Dinosaur BBQ “Foreplay” and/or Chili powder to taste
• Black Pepper to taste
• The chicken and broth are probably plenty salty but you can add more if desired
  

Cut the chicken into small cubes or pull apart with a fork, depending on how you like chicken in soup. Put all the ingredients above into a crock pot and cook it on low all day. When you're ready to eat, scoop it into a bowl and crumble some tortilla chips on top, sprinkle some cheddar or "taco" cheese on top, and add a dollop of sour cream. Enjoy!