Slow-Cooker Chicken Tortilla Soup

• 1 lb. shredded, cooked chicken
• 1 (15 oz) can whole peeled tomatoes, mashed
• 1 (10 oz) can enchilada sauce
• i med. onion, chopped
• 1 (4 oz) can chopped green chili peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 oz) can chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt, 1/4 tsp. black pepper
• 1 bay leaf
• 1 (10 oz) frozen corn
• 1 TBS chopped cilantro
• 7 corn tortillas
• vegetable oil

1. Place all ingredients through garlic in a slow cooker. Pour in water and chicken broth, and add rest of ingredients. Cover and cook on low setting for 6-8 hours or on high setting 3-4 hours.
2. Preheat oven to 400F.
3. Lightly brush both sides of tortillas with oil. Cut into strips, then spread on baking sheet.
4. Bake until crisp, about 10-15 min. To serve, sprinkle over soup.

chicken, tomatoes, enchilada sauce, onion, green chili peppers, garlic, water, chicken broth, cumin, chili powder, salt, bay leaf, corn, cilantro, corn tortillas, vegetable oil

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chicken-tortilla-soup-50057154 (may not work)