Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 ounce) pkg frozen corn (I use a can of corn)
1 TBL chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in 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.
Take bay leaf out before serving.
Serve with tortilla chips and sour cream.