Chicken Tortilla Soup

Chicken 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 flour tortillas
vegetable oil

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 for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
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.