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Chicken Tortilla Soup

1 pound shredded cooked chicken
1 (15 ounce) can Ro-Tel tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can green chile peppers
2 cloves garlic, minced
2 cups water (can substitute chicken broth)
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 con
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a crock pot. 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 for 6 to 8 hours or on HIGH 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.