1 pound shredded, cooked chicken
1 (15 oz.) can whole peeled tomatoes, mashed
1 (1o oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped green chile 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.) package frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
Place chicken, tomatoes, enchilada sauce, onion, green chiles, 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 3 to 4 hours.
Preheat oven to 400 degrees.
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.
To serve, sprinkle tortilla strips over soup.