Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in slow cooker combine chicken, whole tomatoes, enchilada sauce, green chilies, onion, and garlic clove. add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. sir in corn and cilantro. cover and cook on low for 6-8 hours or on high for 3-4 hours. remove and discard bay leaf. preheat oven to 400°f. lightly brush both sides of 6 corn tortillas with canola, olive, or other vegetable oil. using kitchen scissors or knife, cut tortillas into 2 1/2 x 1/2-inch strips. spread tortilla strips onto baking sheet. bake, turning occasionally, for 5-10 minute or until crisp. put soup servings into bowls. sprinkle tortilla strips and grated parmesan cheese over soup servings. serve immediately.

Target recipe: in an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. add water, broth, cumin, chili powder, salt, pepper and bay leaf. stir in corn. cover and cook on low 6 to 8 hours or on high 3 to 4 hours. preheat oven to 400 degrees. lightly brush both sides of tortillas with oil. cut tortillas into 2 1/2-by- 1/2-inch strips. place on a baking sheet. bake, turning occasionally, until crisp, 5 to 10 minutes. sprinkle tortilla strips, cilantro and parmesan over soup.