Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into 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 3-4 hours.

Preheat oven to 400° F (200° C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake on preheated oven until crisp, about 10-15 minutes.

To serve, sprinkle tortilla strips over soup.

Other ideas...try adding a can of kidney beans (rinsed)...add some grated cheddar cheese...add some chopped avocado.