A flavorful and hearty chicken tortilla soup with a zesty twist, perfect for a comforting meal.
Place the chicken, tomatoes, onion, green chilies, and garlic into the slow cooker.
Cut the chicken into smaller pieces for quicker cooking and easier shredding.
Add the water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf to the slow cooker.
Mix the spices with the liquid before adding to ensure even distribution.
Stir in the frozen corn.
Add the corn towards the end of cooking to maintain its texture.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Check the chicken for doneness by ensuring it shreds easily with a fork.
Preheat the oven to 400°F (200°C).
Use a preheated oven for even crisping of the tortilla strips.
Brush both sides of the tortillas with oil, cut into strips, and arrange on a baking sheet.
Cut the strips evenly for consistent crispiness.
Bake the tortilla strips for 5-10 minutes, turning occasionally, until crisp.
Keep an eye on the strips to prevent burning.
Serve the soup hot, garnished with tortilla strips, cilantro, and Parmesan cheese.
Add a squeeze of lime juice for a fresh, tangy flavor.
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