Chicken Tortilla Soup

This recipe comes from my wonderful mother-in-law (thanks Terrie!)

Chicken Tortilla Soup:

1 1/2 lbs boneless chicken, cooked and shredded
1 can (15 ounces) whole tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 clove garlic, minced
2 cups water
1 can (14 1/2 ounces) chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package (10 ounces) frozen corn
1 Tablespoon dried chopped cilantro
6 corn tortillas (or can buy tortilla strips alread made!!)
2 Tablespoons vegetable oil
grated Parmesan cheese for garnish (I use grated monterey jack and cheddar)

In crock pot, 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 hours or on High 3 to 4 hours.

Preheat oven to 400. Lightly brush both sides of tortillas with vegetable oil. Cut the tortillas into strips that are 2 1/2 inches long and 1/2 inch wide.
Spread the tortilla strips onto a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated cheese over
soup. Serve. Serves 6 to 8.