Chicken Tortilla Soup

1 1/2 pounds of cooked chicken, shredded
1 15 ounce can of whole tomatoes
1 10 ounce can enchilada sauce
1 medium onion, chopped
1 4 ounce can chopped green chilies
1 clove garlic, minced
2 cups of water
1 14.5 can chicken broth
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 ounce package frozen corn (frozen works better than canned)
1 tablespoon cilantro

I sauté my onion and garlic but other than that you just combine ingredients, cover and cook. 

On the stove top, cook for 2 to 2 and a half hours. 

In a crock pot, cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Serve over chips and blend in shredded cheese until melted.