Chicken tortilla soup

1 lb Boneless skinless chicken breasts, shredded
1 (15 oz) can crushed or diced tomatoes
1 (10 oz) can enchilada sauce
1 medium onion or 1/4 C dried onions
1 (4 oz) can diced green chilies
1 t cumin
1 t chili powder
1 (14.5 oz) can chicken broth
1 (15 oz) can whole kernel corn
1 clove garlic, minced
1 T dried chopped cilantro
2 C water
1 t salt
1/4 t black pepper
1 bay leaf

Directions:
Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese. May double recipe, and freeze with frozen chicken breasts. Also, you can put frozen breasts in with other ingredients, cook for 8-10 hours, and shred chicken after cooking.