Crock Pot Chicken Enchilada Soup

Note:  We are supposed to get a wave of cold weather.  I HOPE!   I plan to throw all of this into the crock pot so that we can enjoy soup over the next couple of days.  

Crock Pot Chicken Enchilada Soup

Ingredients
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 tablespoons minced garlic 
1 rotisserie chicken, about 4 cups shredded, remove the skin
32 ounces reduced sodium chicken broth
2 -  28 ounce cans mild green enchilada sauce
2 - 10 ounce cans Mild Rotel diced tomatoes with peppers
4 cups cooked spanish rice (I used a package version from Knorr)
2 tablespoons ground cumin
8 ounces sour cream
shredded cheddar cheese for topping
1 bag tortilla chips for topping

Directions
Saute' onions in oil over medium heat until softened.   Stir in garlic and cook another minute.  Pour into crock pot and turn on Low.   Add the rest of the ingredients.  Stir well and let cook on low for 4-6 hours.   Serve into bowls.  Top with shredded cheese and tortillas chips.