Chicken Tortilla Soup




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

Preheat oven to 400°. Lightly brush both sides of tortillas with oil. Cut tortillas into 2½ x ½ in. strips. Spread onto a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 min. Sprinkle tortilla strips and grated Parmesan cheese over soup. Makes 6 to 8 servings.