Place chicken, tomatoes, enchilada sauce, onion, 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. Dish out, cover in cheese and chips, and serve! Easy Peasy!
My hubby is a huge fan of this soup, and we eat the heck out of it during this time of year! I hope that you and yours love it just as much!