Slow-Cooker Chicken Tortilla Soup

1 pound shredded cooked chicken
(I use a couple cans of chunk white chicken to make life easier)
1 (15 oz) can whole peeled tomatoes - mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 tablespoon chopped cilantro

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or high setting for 3 to 4 hours.

I like to buy hard shell corn tortillas and crunch them up over the soup before eating. It's best if you squeeze them in your hand then blow them into your soup like Nacho does in Nacho Libre. Also quite tasty if you add sour cream and guacamole.

Taken from allrecipies.com