Chicken Tortilla Soup

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1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups water
1 and 1/2 cups chicken broth
1, 14.5 ounce can diced tomatoes, undrained
1, 11 ounce can whole kernel corn with red and green peppers, drained
1, 10 ounce can red enchilada sauce
1 large sweet onion, chopped
1, 4.5 ounce can chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup fresh cilantro, chopped
8 cups tortilla chips, crushed

1. Spray 5- to 6-quart slow cooker with non-stick cooking spray. In large nonstick skillet, heat oil over medium-high heat. Add chicken to skillet, season with salt and pepper. Cook 4 minutes, until brown on both sides. Put chicken in slow cooker. Add water, broth, tomatoes, corn, enchilada sauce, onion, green chiles, cumin and chili powder.
2. Cover; cook on low heat setting for 4 hours, or until chikcen is tender. Remove chicken from slow cooker and shred on a plate. Return chicken to slow cooker. Stir in cilantro. Cover and cook for another 30 minutes. Top each serving with 1/2 cup crushed tortilla chips.