Chicken Tortilla Soup

1 pound boneless chicken (cooked and shredded)
1 can (15 oz) crushed tomatoes
1 can (10 oz) enchilada sauce
1 med onion (chopped)
1 can (4 oz) chopped green chilies
2 cloves garlic (minced)
2 cups water
1 can (14.5 oz) chicken broth
1 can (15 oz) whole kernel corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro

Combine all ingredients in greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.
We put shredded cheese and sour cream... well I use the sour cream.