Crock Pot Chicken Enchilada Soup from Sarah

I haven't tried this yet, but Sarah liked it. Her note said to tone down the amount of chili powder.

1 pound of boneless skinless chicken breast
1 can diced tomatoes, about 15 ounce size.
1 can enchilada sauce, about 10 ounce size
1 Medium White Onion, chopped or sliced
1 small can diced green chilis
3 cloves of garlic, diced or minced
1 can corn, about 15 ounce size, drained
1 can chicken broth, about 2 cups
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
About 1/4 teaspoon black pepper or to taste.
2 bay leaves
About 1/4 cup of fresh chopped Cilantro

First, thoroughly clean the chicken. Place at the bottom of the crock pot.

Add all of the ingredients. The order doesn't matter.

Stir, but make sure the chicken stays towards the bottom.

Set on low and cook for about 6 hours.

Transfer the chicken breasts to a plate or bowl and shred with two forks. Dump it back in the crock pot and let it cook for another 30 to 60 minutes.

Stir, transfer to bowls and serve. Top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions.