Makes 4 or 5 servings.
1 can (28 ounces) diced tomatoes with juice
1 can (10 ounces) red or green enchilada sauce
2 medium-size onions, chopped
1 can (4 ounces) chopped green chiles, drained
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
2 cups water
1 can (14.5 ounces) chicken or vegetable broth
1 teaspoon ground cumin
1 teaspoon chile powder
1/2 teaspoon salt
Freshly ground black pepper to taste
1 bay leaf
3/4 teaspoon dried oregano
1 1/2 pounds boneless, skinless chicken breasts, cooked thoroughly in gently simmering water, drained and shredded
1 can (10 ounces) Mexican corn, drained
8 yellow or white soft corn tortillas
3 tablespoons light olive oil
Finely shredded sharp cheddar cheese
Sour cream (thinned with a few tablespoons milk) or crema Mexicana
Sprigs fresh cilantro
To prepare soup: In crockpot, combine tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chile powder, salt, pepper, bay leaf and oregano. Cover. Cook on low for 5 to 6 hours or on high for 2 to 2 1/2 hours.
To finish soup: Add shredded chicken and corn. Cover. Cook on low for 1 hour. Discard bay leaf.
To prepare tortillas: Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of each tortilla with oil. Using knife, cut tortillas into 2 1/2-by-1-inch strips. Spread tortilla strips on parchment-paper-lined baking sheet. Bake for 8 to 12 minutes or until crisp but not browned, turning once halfway through baking.
To serve: Ladle soup into bowls. Sprinkle each serving with tortilla strips and grated cheese. Top with 1 tablespoon sour cream, a few slices of avocado and cilantro sprigs.