Add chicken to crock-pot; sprinkle with dried onion. Add next 12 ingredients (corn through bay leaf); cover and cook on low 6 to 8 hours.
Meanwhile, 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.
Once soup is done, remove chicken breasts to cutting board. Shred chicken using 2 forks; return to crock-pot and stir soup to combine.
To serve, ladle soup into bowls; top with tortilla strips, cilantro and cheese. Makes 6 to 8 servings.
2009, 2010, 2016