Slow-Cooker Chicken Tortilla Soup

• 2 large boneless skinless chicken breasts & 3 boneless skinless thighs
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced (I use the refrigerated pre minced kind)
  
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 small bag frozen corn
• 1 handful chopped cilantro

Topping:

• tortilla chips
  
• sour cream
  
• sharp cheddar
  

Place all the ingredients (except the toppings) into the slow cooker and cook on high for 4 hours. Before serving, remove cooked chicken, shred and add back into soup. Don't forget to take our the bay leaf too! Top with desired toppings.

I don't really like chicken so before I add the shredded chicken back into the soup, I make myself a bowl, sans chicken.

Hubby's reaction, "Mmm, this is Ahh-mazing." I'd say this recipe's a keeper :)