CROCKPOT CHICKEN TORTILLA SOUP

1 ½ lbs boneless skinless chicken breasts, cooked and shredded
10 oz can enchilada sauce	
1 medium onion; chopped
15 oz can tomatoes	
4 oz can chopped green chilies
1 clove garlic; minced	
2 c water
14 ½ oz can chicken broth	
¼ tsp black pepper	
1 tsp each: cumin, chili powder, salt	
1 bay leaf
10 oz pkg frozen corn	
1 tbs chopped cilantro
6 corn tortillas	
2 tbs vegetable oil

In crockpot, combine chicken, tomatoes, enchilada sauce, onion, green 
chilies, and garlic.  Add water, broth, cumin, chili powder, salt, 
pepper and bay leaf.  Stir in corn and cilantro.  Cover and cook on low
6-8 hours or on high for 3-4 hours.  

Preheat oven to 400º.  Lightly brush both sides of tortillas with oil.
Cut tortillas into 2½ inch by ½ strips.  Spread onto a baking sheet.
Bake, turning occasionally, until crisp - 5 to 10 minutes.  Sprinkle
tortilla strips and grated parmesan over soup.