Slow-Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken (or add chicken frozen)
1 (15 oz) can whole peeled tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 t. cumin
1 t. chili powder
1/4 t. black pepper
1 bay leaf
1 (10 oz) package frozen corn

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover, and cook on low setting for 6-8 hours or on high setting for 3-4 hours.