Chicken Tortilla Crock Pot Soup

I saw this recipe the other day online and decided yesterday I would try it today. I know it's kind of weird making soup when it's still 90 degrees outside but it looked yummy.

Here's the original recipe. I will explain what I did differently. I used a green enchilada sauce instead of the red only because that's what I had in the cabinet. I used more garlic, because everything needs more garlic! I also didn't measure any of the spices. Overall it was a really good recipe and it came out yummy. It's a keeper. In the pic I didn't have the tortilla strips on top but I did make them. We topped it with grated colby cheese, sour cream, and cilantro.

Chicken Tortilla Crock pot 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 corn tortillas
vegetable oil

Directions

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.