Spicy Chicken Tortilla Soup

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So I have never made soup before. I've always just eaten my Mom's because she's a soup fiend. It's snowing down here and I didn't want to go to the store so this was one of those throw-a-bunch-of-random-stuff-you-have-at-your-house-together type deals. Well, it ending up being the bomb. So I just felt like sharing. I didn't measure everything out exactly when I made it because I was in a rush so this is a guesstimate; but I believe a pretty accurate one.

1 1/2 Cups Low Sodium Organic Chicken Broth
1 1/2 Cups Low Sodium Organic Vegetable Broth
1 Cup of Mini Potatoes (Found these in a bag at Whole Foods...about the size of grape tomatoes)
I Can Low Sodium Organic (non gmo (haha)) Corn not drained
I Can Organic Diced Tomatoes not drained
1 Whole Chopped Jalapeno (with or without ribs & seeds depending on preference)
1/2 Large White Onion Chopped
2 Cups Frozen Organic Blue Curled Kale
6 Chicken Breast Tenders (mostly cooked in oven prior)
3 Garlic Cloves Chopped
Seasonings.....Salt, Pepper, I used Emeril's Seasoning because I love it and use it on everything. I also used all organic but that's obviously a choice.. whatever tickles your fancy.

Throw it all in a Crockpot on high for 5 hours. Could probably do shorter but that's just how long it was until I got back to mine. Top with 1/2 an avocado and lots of chopped cilantro. Makes about 8 cups. In 2 cups:

385 Calories/ 35g Carbs/ 16g Fat/ 25g Protein/ 13g Sugar
-not including the garlic, seasonings, or onion because I didn't feel like adding them
-the half an avocado is about 160 of the calories and 15g of the fat!

It's spicy, flavorful, filling, and delish. Hope someone will try and enjoy!!