Healthier Slow-Cooker Chicken Tortilla Soup

I got this from Allrecipies.com

1 lb bonless, chicken, cut into strips
1 (15 oz) can whole peeled tomatoes, mashed(I just used whatever kind I had)
1 (10 oz) can enchilada sauce
1 med onion, chopped
2 cubanelle peppers, chopped (I didn't use)
2 cloves garlic, minced
2 cups water
1 (14.5 oz) reduced sodium chicken broth
1 tsp cumin
1 tsp chili powder
1 salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) pkg frozen corn( I just grabbed a couple handfulls)
1 TBSP cilantro(I used dried)
1-2 TBSP lime juice
7 corn tortillas
vegetable cooking spray

1. Place chicken, tomatoes, enchilada sauce, onion, peppers, and garlic in crockpot. Pour in water and broth, lime juice and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn & cilantro. Cover & cook on low for 6-8 hrs or high for 3-4 hours.

2. For torilla strips: Preheat oven to 400 degrees. Lightly coat both sides of tortillas with cooking spray. Cut into strips & spread on baking sheat.

3. Bake until crisp, about 10-15 min. Serve soup with tortilla strips.