Slow Cooker Tortilla Soup

I found this recipe on All Recipes and really LOVED it! It's actually quite similar to My Tortilla Soup, but maybe a little spicier. Since I was using a can of chicken, I felt the crock pot was unnecessary and just let the soup sit on low on the stove top for awhile instead. We topped with cheese, sour cream, avocado and crushed tortilla chips since I was too lazy to make tortilla strips :-). (oh, and I threw in a can of black beans as well - rinsed and drained)

1 pound shredded, cooked chicken (I used 1 can chicken)
1 (15 oz) can whole peeled tomatoes, mashed (I used diced, fire roasted I had on hand)
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf (I totally forgot this...woops)
1 (10 oz) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

-Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
-Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
-Stir in corn and cilantro.
-Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.