Chicken Tortilla Soup (crockpot recipe)

Easy to put together in the morning and have it for dinner:

Chicken Tortilla Soup

1 1/2 lbs boneless chicken, cooked and shredded
1 can (15 oz) whole tomatoes
1 can (10 oz) enchilada sauce (medium)
1 medium onion, chopped
1 can (4 oz) chopped green chilies
1 clove garlic, minced
2.5-3 c water
1 can (14.5 oz) chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t black pepper
1 bay leaf
1 package (10 oz) frozen corn
1 t dried chopped cilantro
6 corn tortillas
2 T vegetable oil
grated Parmesan cheese for garnish

In CrockPot, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies, and garlic. Add the water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in the corn and cilantro. Cover and cook on low 6 to 8 hrs or on high 3 to 4 hours.

Preheat oven to 400. Lightly brush both sides of tortillas w/ vegetable oil. Cut the tortillas into srips that are 2.5 inches long and .5 inch wide. Spread the tortilla strips onto a baking sheet. Bake, turning occasionally.