Slow Cooker Chicken Tortilla Soup

I know, this seems like a lot of ingredients, but you seriously just throw them in, walk away and 6 hours later have a fabulous meal. That's my kind of preparation. Sooo good on a cold day.

Ingredients:
1 pound chicken (I use 2-3 Costco chicken breasts)
1 (15 oz) can diced tomatoes
1 (10 oz) can green enchilada sauce
1 med. onion, chopped
1 (4oz) can diced green chili peppers
2 cloves garlic, minced (I just use garlic powder)
2 cups water
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder (I just used 2 tsp. taco seasoning instead of cumin and chili powder)
1 tsp. salt
¼ tsp. ground black pepper
1 bay leaf
1 (10 oz) package frozen corn (you can use canned corn too)
1 can black beans
1 T. chopped cilantro (don't skip this ingredient...it totally makes the soup)
Corn tortilla chips

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, beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 1 hour prior to the end of cook time, shred the chicken then continue cooking it. Serve in bowls over crushed corn tortilla chips.

Can garnish with:
Sour cream
Shredded cheese
Lime wedges
Cilantro