Slow-Cooker Tortilla Soup

This recipe was recommend to me by a friend. I pretty much love anything cooked in a crock-pot, so this was a must try recipe. It was very good, and a great meal for a lazy Sunday. The best thing about this recipe is it makes a lot, so you can have some now and freeze the rest for later, or have it for lunch all week like I am.

Slow-Cooker Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
*I also added a can of kidney beans, but I think it would be good with black beans too!

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes ( I actually deep fried mine for about 5 minutes at 375).  To serve, sprinkle tortilla strips over soup along with sour cream and cheese.