Slow cooker chicken taco soup

I have had this recipe starred in my Google reader for more than a year now because Pat and I love both chicken and mexican food. Yesterday we bought a bunch of chicken since they were having a super sale, so I needed to find something to make. Turns out I only had to run to the local marketplace for a couple of items (as if I'd have an onion on hand)!

It's currently in the slow cooker and it smelled pretty good putting it all together. I've never made anything with a beer base before, so I'm intrigued by that. I know a lot of people have had good luck with it.

Here's what it should look like when it's done. I have some tortilla chips to serve it with. Pat will be home around 8:30 if he gets out on time, so it will be a late dinner.

Slow cooker soup

When I did Weight Watchers back in 2004 this was my staple, I ate it with everything as a side for some substance. It's a zero point soup and it's delicious. Since I like it so much I decided to make it last night.

This is before it all cooks down into a delicious soup. One year I even made a crock pot of this for my Dad for Father's Day. Seriously, it's that good.

10 oz Baby Spinach (I use 12 oz)
1 medium onion, chopped (I don't use the whole onion)
A few carrots, chopped (recipe says two, I use more)
A few stalks of celery, chopped (recipe says two, I use more)
28oz can of diced tomatoes
4 cups vegetable broth (low sodium is best)
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/s tsp red pepper flakes (I use more)
1 medium garlic clove, minced

Put it all in the slow cooker and cook for 300 minutes on high. Remove bay leaves before serving.