You will need a 6 quart or larger slow cooker. If you do not have a slow cooker big enough, reduce the recipe by half, or cook in a large stock pot on the stove.

In a 6 quart slow cooker, combine diced onions, minced garlic, 2 cans diced tomatoes, 8 cups chicken stock, cumin, chili powder, cayenne pepper, bay leaves, and 4 boneless skinless chicken breast halves (uncooked). Stir to combine.

Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.

30 minutes before you're ready to eat, remove the bay leaves from the soup, take the chicken out of the slow cooker and use two forks to shred it. Return the shredded chicken to the slow cooker. Add in frozen corn, chopped fresh cilantro, fresh lime juice, and the 3 tortillas that you tore into pieces. Cook for 30 minutes longer on low.

Heat 2 tablespoons vegetable oil in a non-stick skillet. When the oil is hot, add in the tortillas that you cut into strips. When the tortilla strips are nice and crispy, remove them from the pan.

To serve, sprinkle shredded cheddar cheese over each bowl of soup and top with crispy tortilla strips.