Chicken Tortilla Soup

Taken from our friend Jen's cooking blog:

This is good soup. I had been looking for a LONG time for a restaurant quality tortilla soup. I would like to lie to you and say I was searching for something authentic, but I dont think it is authentic, I was looking for something that resembled the Boston Market, or Bennigans. It probably depends on what your expectations are, the versions I had come across were just missing "something". I tinkered, and this is what I came up with....


Ingredients

• 1 pound shredded, cooked chicken ( I used the leftovers of a rotissere)
  
• 1 (15 ounce) can diced tomatoes
• 1 15 oz can of tomatoe sauce
• 1/4 cup of salsa
  
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 4 cloves garlic, minced
• 2(14.5 ounce) can chicken broth
• 1 can beef broth
  
• 2 teaspoon cumin
• 2 teaspoon chili powder
• 1 tsp basil
• 1 tsp oregano
  
• 1 tsp cocoa
  
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 2 tsp olive oil

I dumped everything but the cilantro and corn into the crockpot for four hours. I added those during the last hour. To serve, throw in some crushed tortilla chips, sour cream and cheese or avacado.