Chicken Tortilla Soup

lb cooked chicken, shredded or cubed

1-15 oz can diced tomatoes or tomato sauce (whichever you prefer)

1 med onion, chopped

1-4 oz can green chiles

2 cloves garlic, minced

1 cup water

1-14.5 oz can chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 can sweet corn

1 Tbsp fresh cilantro, chopped

7 corn tortillas

EVOO (extra virgin olive oil)

Combine all ingredients in a crock pot except the tortillas and oil and cook on high for 3-4 hours.

Brush the tortillas lightly with oil, cut into strips, and salt. Bake in the oven on 400 degrees F for 7-10 min or until golden brown and crispy.

Garnish soup with shredded cheese, tortilla strips, and sour cream (optional).