Place the frozen chicken breasts in a large slow cooker.

In a separate bowl, mix together the cream of shrimp soup (or chicken soup), milk, curry powder, cayenne pepper, and ground turmeric.

Pour the soup mixture over the chicken in the slow cooker.

Cook on low heat for 6 hours or until the chicken is tender and easily shredded.

Remove the chicken from the slow cooker and shred it using two forks.

Return the shredded chicken to the sauce in the slow cooker.

Add the undrained black beans to the slow cooker and stir to combine with the chicken and sauce.

Continue cooking on low heat for another hour to heat the beans through.

While the beans are heating, bring 3 cups of water to a boil in a medium saucepot.

Add the instant rice to the boiling water, then immediately turn off the heat.

Cover the pot with a tight-fitting lid and let it sit for 10 minutes, or until the rice has absorbed all the liquid.

Add the cooked rice and lime juice to the slow cooker with the chicken and beans.

Mix all the ingredients together thoroughly.

Turn the slow cooker to high heat and cook for 30 minutes to allow the rice to absorb any excess liquid.

Serve the curry chicken and rice mixture in warmed tortillas as a burrito filling.

Alternatively, serve the mixture plain in a bowl.