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Chicken Tortilla Soup

1 1/2 pounds skinless boneless chicken, cooked and shredded
1 (15-ounce) can whole tomatoes
1 (10-ounce) can enchilada sauce
1 medium onion, chopped
1 (4-ounce) can chopped green chilies
1 garlic clove, minced
2 cups water
1 (14 1/2-ounce) can chicken broth
1 teaspoon each: cumin, chili powder and salt
1/4 teaspoon ground black pepper
1 bay leaf
1 (10-ounce) package frozen corn
6 corn tortillas
2 tablespoons vegetable oil
1 tablespoon chopped cilantro
Freshly grated Parmesan cheese for garnish


In a slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.

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