Add the ingredients to a large resealable freezer bag. Remove the excess air, seal, and freeze.
Thaw.
Simmer in a stovetop pot for one hour. Remove bay leaves.
Serve topped with grated jalapeño jack cheese and tortilla crisps. Other topping suggestions include sour cream and diced avocado.
Thaw.
Cook in the slow cooker on low for 2-4 hours. Remove bay leaves.
Serve topped with grated jalapeño jack cheese and tortilla crisps. Other topping suggestions include sour cream and diced avocado.