Chicken Tortilla Soup (Crock Pot)

A recipe I LOVE from "Not Your Mother's Slow Cooker Cookbook." I've edited it a bit for the sake of ease.

Ingredients:
1 -28oz can diced tomatoes, with their juice
1 -10oz can red or green enchilada sauce (I like the red best)
2 medium-size yellow onions chopped (I use about 1/2 of 1 onion)
1 -4oz can chopped green chiles, drained
1 clove garlic minced
3 tablespoons chopped fresh cilantro
2 cups water
1 -14.5oz can chicken or vegetable broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
A few grinds of black pepper
1 bay leaf
3/4 tsp dried oregano
1 1/2 pounds boneless skinless chicken breast, cooked, drained and shredded. (I usually cook mine whole in the soup, pull it out and shred it then return to the cooker)
1 -10oz can Mexican corn, drained

Directions:
Combine the tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf, and oregano in the slow cooker. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 2 1/2 hours.

Add the shredded chicken and corn, cover and continue to cook on low for another hour. Discard bay leaf. (I usually add the corn at the beginning with the whole chicken breasts and then just shred the chicken at the end.

To serve ladle the soup into bowls. Sprinkle each serving with tortilla strips and grated cheese. Top with tablespoon of sour cream, a few slices of avocado and cilantro sprigs. (We like it with chips, cheese, and sour cream!)