Breanne's Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken

1 (15 ounce) can petite diced tomatoes

1 (10 ounce) can enchilada sauce

1 small onion, chopped

1 (4 ounce) can chopped green chili peppers

1 clove garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chilis, 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 on High setting for 3 to 4 hours.

Top with tortilla chips, a little sour cream & a fresh squeezed lime. Enjoy!!