Chicken Tortilla Soup

This is a very simple recipe to throw into the Crock-pot and leave all day. My husband loves chicken tortilla soup and often craves it. One time, many years ago, my husband had, what he named, the "best chicken tortilla soup E.V.E.R." at a restaurant that has since closed. Ever since then we have searched high and low for a good duplicate of it. This is as close to that restaurant soup that I have come so far and according to my husband this is "It!"

Chicken Tortilla Soup
2 chicken breasts, cooked and shredded **Note: you can use left over chicken too, so this amount may be more or less depending on how much left overs you are using!**
1 (15 oz) can diced, peeled tomatoes
1 (10 oz) can enchilada sauce --- I usually do the red sauce and mild
1/2 of a medium sized onion, chopped
1 (4 oz) can chopped green chile peppers
1 clove of garlic, minced
1 c water
1 (14.5 oz) can chicken broth
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/8 tsp black pepper
1/2 of a bay leaf
1 (10 oz) package frozen corn
OPTIONAL: 1 1/2 tsp chopped cilantro
2 fresh jalapenos, diced
8-10 corn tortillas
vegetable oil

Place tomatoes in the bottom of crock-pot and mash a little bit with a fork. Add in chicken, enchilada sauce, onion, green chilies, garlic, water, chicken broth, cumin, chili powder, salt, pepper, and the half of the bay leaf. Stir in corn and cilantro. Cover and cook on low 6-8 hours or on high for 3-4 hours.

Before serving prepare the tortilla strips for the soup:
Preheat oven to 400 degrees. Lightly brush each side of tortillas with a little bit of oil. Sprinkle one side with a little bit of salt. Cut into strips and place on a baking sheet. Bake until crisp, about 10-15 minutes.

Scoop soup into bowls and top with some tortilla strips and a little bit of the fresh jalapeno.