Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in a slow cooker.

Pour in water and chicken broth.

Season with cumin, chili powder, salt, pepper, and bay leaf.

Stir in corn and cilantro.

Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.

Preheat oven to 400°F.

Lightly brush both sides of tortillas with oil.

Cut tortillas into strips, then spread on baking sheets.

Bake in preheated oven until crisp (about 10 to 15 minutes).

To serve, sprinkle tortilla strips over soup.

Garnish soup with shredded cheese, sour cream, avocado, etc.