crock pot mexican chicken soup

Fancy name, right?  I wasn't entirely sure what to call this dish... it was inspired by chicken tortilla soup, but it wasn't chicken tortilla soup.  It doesn't have anything tomato-y in it or actual tortillas, so it can't be chicken tortilla soup.  It's like chicken tortilla soup sans the tortillas; but just the name 'chicken soup' seems tremendously inaccurate...  I digress.
What you'll need:

• 1 can black beans
• 1 cup frozen corn
• 1 lb chicken breast
• 1 onion, diced
• 1/2 cup brown rice
• salt & pepper
• chili powder
• paprika
• onion powder
• garlic powder
• dried oregano
• cumin
• pickled jalapeños
• cilantro
• 1/2 Tbs cornstarch
• dollop of sour cream
• toppings of choice: diced bell peppers, avocado, baked corn tortilla crispies, lime wedges, shredded cheese, more sour cream... etc

1. Generously season the chicken breasts with salt, pepper, cumin, chili powder, paprika, onion powder, garlic powder, and dried oregano.  Place in the crockpot and cover with water by about 2 inches.  Cook on low 8-10 hours.  Remove from the crockpot and allow to cool a bit.  Meanwhile, skim the nasty off the top of the crockpot liquid.  When I'm feeling lazy I just dump the crockpot liquid out and add store bought stock at this point-- so what you do depends if your laziness outweighs your thriftiness on a given day... Then when your chicken is cool enough to handle, shred it.
2. Add the shredded chicken, black beans, diced onion, frozen corn, brown rice, jalapeños and additional cumin to the slow cooker.  Cook on low 4-10 hours (precise, I know).  About 30 minutes before you're going to serve it, siphon out about one cup of the cooking liquid, and whisk in 1/2Tbs of cornstarch to form a slurry.  While stirring the soup, pour in the slurry.
3. Before serving, taste for seasoning (you'll probably need more salt).  Stir in a dollop of sour cream, a healthy handful of chopped cilantro, and a squeeze of lime juice.  Garnish with your choice of toppings.

Hope you enjoy!