Chicken Tortilla Soup

1 lb. chicken, cooked and shredded
1 (15 ounce) can diced or crushed tomatoes
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chilies
1 (14.5 ounce) can chicken broth
1 (15 ounce) can whole kernel corn, undrained
1 medium onion, chopped (or 1/4 cup dried minced onion)
1 clove garlic, minced
2 cups water
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. dried chopped cilantro
1 bay leaf (or 1/4 tsp. crushed bay leaves)

Combine all ingredients in a greased 4 1/2 to 6-quart slow cooker (crockpot). Cover and cook on Low heat 8-10 hours or on High 4-5 hours. Serve with tortilla chips and shredded Monterey Jack cheese.

Lucy Shuler