Chicken Tortilla Soup

I desperately want to add a can of drained black beans to this. However, if I did so, I would be eating it by myself. Also, you don’t have to make your own tortilla strips to go on top. You can just buy some tortilla chips (thicker is better).

* 1 pound frozen boneless, skinless chicken breasts
* 1 (15 ounce) can tomato sauce
* 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
Cheddar cheese and/or sour cream for garnish

DIRECTIONS

Place chicken, tomato sauce, 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.
Remove chicken and shred or chop it into small pieces. Return the chicken to the soup.
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. Add cheese and/or sour cream if you’d like.