Healthy Slow Cooker Chicken Tortilla Soup - cooking recipe

Ingredients

1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed and drained
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers, drained
2 garlic cloves, mashed
2 cups water
1 (14 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 tablespoon chopped fresh cilantro
1 (10 ounce) bag frozen corn
7 corn tortillas
canola oil

Preparation

Combine all ingredients in a slow cooker. Cook on low 6-8 hrs or high 3-4 hours.
Preheat oven to 400 deg.
Lightly brush tortillas with oil, cut into thin strips and spread on a baking sheet. Bake until crisp, about 15 minutes Sprinkle on top of finished soup.