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

Pour in water and chicken broth.

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

Stir in corn, beans and cilantro.

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

To serve, sprinkle tortilla strips over soup.