Slow Cooker Chicken Tortilla Soup

Our days are still cool enough for soup, so here is one of my favorites courtesy of friend Kelly:

Slow Cooker Chicken Tortilla Soup

2 bone-in chicken breasts
1 15 oz. can diced tomatoes
1 medium onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz. can chicken broth
1 teaspoon cumin 1 teaspoon chili powder
1 teaspoon salt ¼ teaspoon black pepper
1 bay leaf 10 oz. pkg. frozen corn
1 tablespoon chopped cilantro

Add all ingredients, except chicken, to slow cooker, stirring to combine. Then add Chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove chicken and cool enough to handle. Remove meat from bones, break into bite-sized pieces and return to soup. Stir and serve with tortilla chips and sour cream.