Slow Cooker Tortilla Soup

• 2 pounds Chicken Pieces, Boneless, Skinless And Chopped Into 1" Pieces
• 1 cup Loosely Packed Cilantro Leaves, Plus More For Garnish
• 1 whole Onion, Chopped
• 6 cloves Garlic, Minced
• 1 can (14.5 Oz. Can) Whole Stewed Tomatoes
• 1-1/2 cup Chicken Broth
• 1 can (10 Oz. Can) Red Enchilada Sauce
• 1 cup Whole Kernel Corn
• 1 can (4 Oz. Can) Green Chilies
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Ground Cumin
• 1 whole Bay Leaf
• 4 whole Tortillas
• 1 teaspoon Oil

1. Combine all ingredients (except tortillas and oil) in a slow cooker and mix well. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
2. Brush tortillas with olive oil, sprinkle with salt, and place on a baking sheet. Set oven to broil and place tortillas under the broiler for 2 minutes per side, or until slightly brown and crunchy. Chop into 1"2 slices.
3. Serve soup sprinkled with tortilla strips and garnish with sour cream, cilantro, and grated cheese if desired.

chicken, cilantro, onion, garlic, tomatoes, chicken broth, red enchilada sauce, kernel corn, green chilies, cream of mushroom soup, cayenne pepper, ground cumin, bay leaf, whole tortillas, oil

Taken from tastykitchen.com/recipes/soups/slow-cooker-tortilla-soup/ (may not work)