Amazing recipe!

I made this for Halloween dinner using my slow cooker. At first I had my doubts and Greg did too. He kept telling me it would taste like something out of a can, but I made it anyway. It really was probably the best soup I have ever had, bold statement, but true!

Chicken Tortilla Soup

28 oz. can diced tomatoes, with their juice
10 oz. can green enchilada sauce
2 medium yellow onions, chopped
4 oz. can chopped green chiles, drained
1 clove garlic, minced
3 TBSP. chopped fresh cilantro (I used more like 5, yummy!)
2 C. water
14.5 oz. can chicken or vegetable broth
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
pepper to taste
1 bay leaf
3/4 tsp. dried oregano
2 lbs. boneless, skinless chicken breasts, cooked through in gently simmering water, shredded
10 oz. mexican corn, drained
8 yellow or white soft corn tortillas (for dipping)

For serving:
shredded cheddar cheese
sour cream
sliced avocado
fresh cilantro

1. Combine the tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf and oregano in the slow cooker. Cover and cook on high heat for 2-2 1/2 hours.

2. Add the shredded chicken and corn, cover, and continue to cook on low for another hour. Discard the bay leaf.