More Crock Pot and screwing with a recipe

I can think of a plethora of reasons for modifying a perfectly good recipe. First and foremost is the challenge and, for me ,the fact that I don't like to follow directions. Next on the list is to make it healthier or to make it gluten free. To make a dish healthier I might use a lower salt item, reduce the fat or add more veggies and fiber. Then there is not having a certain ingredient or ingredients in the house and I'm too lazy or don't have time to procure the item.
Other reasons might be that I think something else might taste better or I want to cut corners. Really, sometimes I read a recipe and it is more complicated and dirties more pots than are really necessary.
So yesterday I made this really easy recipe for Chicken Tortilla Soup made in the crock pot (I found the base recipe on allrecipes.com). I think I used ever single reason for changing a recipe listed above and actually came up with an edible outcome. Actually it was very delicious.

Slow-Cooker chicken Tortilla Soup

1 pound chicken, thawed and cut into bite size pieces (chicken was supposed to be pre-cooked and shredded = laziness, corner cutting-come on it's going to cook all day any way)
1 - 15 ounce no-added salt diced tomatoes (subbed for whole tomatoes mashed - nutrition- lower sodium and laziness)
1 medium onion - diced
2 cloves garlic minced (can use equivalent of jarred garlic)
2 chipotles in adobo - minced (subbed for 4 ounce can of green chile peppers + preference and did not have a can of chiles)
3 cups low sodium chicken broth (nutrition-lower sodium and preference - original called for 2 cups of water - why water down the broth - I want flavor)
1 tsp cumin
2 tsp chili powder (increased the amount = preference)
1/4 tsp black pepper
1 bay leaf
14 ounce package frozen corn ( used more corn)
1 can red kidney beans rinsed and drained (not in original - added for nutrition, fiber and protein - rinsing well reduces sodium by 1/3 if using beans canned with added salt)
Cilantro to taste (I omit this - not everyone in the GreenHouse likes cilantro)
(omitted can of Enchilada sauce = nutrition, did not have any in house)
Blue corn tortillas (Laziness - original calls for baking corn tortillas)

1. Put everything in the crock pot except the tortillas. Cook on low setting for 6-8 hours or high setting for 3-4 hours.
2. Serve with corn tortilla chips. Can add soy cheese, shredded cheddar cheese or a dolop of light sour cream.

This could easily be made vegetarian by using veg based stock and omitting chicken.

My changes made the recipe easier to make, lower in salt and higher in fiber. The beans also increase fiber and anti-oxident content. My version is a bit spicier than the original.