i think that this is a good slow cooker recipe but i did alter it a bit, taking some cues from a few reviews. i wanted more heat so i diced both a jalapeno and serrano pepper. I also used 2 cups chix broth and 1 cup water and added the juice from a whole lime. after cooking for 5.5 hours on high i thought there was too much broth so i added a can of pinto beans with jalapeno peppers and cooked for another 1.5 hours. i get that there are no beans in tortilla soup and i also get that making a traditional soup in this quick-style manner is not authentic. BUT this is a slow cooker recipe, geared for simple, delicious quick meals. the beans seemed to be the key to bulking this recipe up a bit and it was delicious! we baked a few white corn tortillas brushed lightly with olive oil and salt, serving two on the side. topped with a bit of plain yogurt, this will now be a go to meal in the future! Thanks for this!