Slow-Cooker Chicken Tortilla Soup

Yields: 8 servings INGREDIENTS: 1 pound boneless chicken breasts 1 (15 ounce) can diced tomatoes 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 (14.5 ounce) cans 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 2-3 tablespoons chopped cilantro 7 corn tortillas vegetable oil DIRECTIONS: Place all ingrediants except cilantro, tortillas and vegetable oil in slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks and stir in cilantro before serving. 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.