Chicken Tortilla Soup in the Crock Pot

I'm all about easy recipes! I found this recipe for Crock Pot Chicken Tortilla soup on the allrecipes website. Just throw all the ingredients together and cook on low all day! Perfect!

1 lb. shredded, cooked chicken (or two frozen chicken breast, shred later after it has cooked all day)
1 can whole peeled tomatoes, mashed ( I would probably use 1 can tomato sauce instead)
1 10 oz. can enchilada sauce
1 medium onion, chopped
1 4 oz. can chili peppers, chopped
2 cloves garlic, minced (or if you don't have that, just use garlic powder to taste)
2 cups water
1 can chicken broth (or if you don't have that increase water to 3 cups and add one bouillon cube)
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper (if you don't have cumin, chili powder etc, use taco seasoning)
1 bay leaf
1 10 oz. package frozen corn ( or 1 can drained corn)
1 TBSP. chopped cilantro (there is no substitute for cilantro, it is the perfect, irreplaceable ingredient, I love it! )
7  corn tortillas (or just use tortilla chips from the store)
olive oil

Throw all ingredients except corn tortillas and olive oil into crock pot. Cook on low all day. If you used frozen or uncooked chicken, just remember to shred it before serving the soup.

Brush corn tortillas with olive oil, cut into strips and bake on cookie sheet in 400 degree oven approximately 10-15 minutes, until crisp. Or just use the store bought chips and save yourself a step.

Garnish as desired.

This recipe could also be made in a pressure cooker in a fraction of the time, though I recommend using thawed chicken.