Pour chicken broth into your slow cooker and stir in enchilada sauce, cumin, chili powder, salt, pepper, and a bay leaf.
Stir in tomatoes, onion, green chiles, garlic and corn. Add the chicken.
Cover, and cook on Low setting for 6 to 8 hours. Remove the chicken, shred it into bite sized pieces and return it to the slow cooker. Give everything a stir.
To serve, sprinkle crumbled tortilla chips over soup…I like to have a bowl of these on the table so everyone can sprinkle their own!
Notes
Chicken: We like chicken breasts for this recipe, but you can also use boneless chicken thighs.
Corn: Either fresh or frozen corn will work!
Enchilada Sauce: You can swap in taco sauce if you prefer, and this is one of the ways you can adjust the spiciness of this soup. Use the mild version if you want to keep things less spicy, or the regular (or hot!) version if you want to sass things up! Look for this canned sauce in the international foods section of your supermarket.
Chicken Broth: As always, we recommend the boxed version for the freshest taste.