1Place chicken, tomatoes, enchilada sauce, onion, green chiles, 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
2To serve, sprinkle tortilla strips over soup if desired.