Slow Cooker Chicken Tortilla Soup

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 4 ounce chile peppers green chopped canned
• 15 ounce canned tomatoes whole peeled mashed canned
• 14.5 ounce chicken broth canned
• 1 teaspoon chili powder 
• 1 tablespoon cilantro leaves chopped
• 7  corn tortillas 
• 1 teaspoon cumin 
• 10 ounce enchilada sauce canned
• 10 ounce regular corn frozen
• 2 cloves garlic minced
• 1 medium onion chopped
• 1 teaspoon salt 
• 1 pound meat from a rotisserie chicken shredded cooked
• 8 servings vegetable oil 
• 2 cups water 

Equipment

• baking sheet
• oven
• slow cooker

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
2. 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.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Lightly brush both sides of tortillas with oil.
5. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.