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Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook over low setting for 6-8 hours or on high setting for 3-4 hours. Serve soup with tortilla chips, sour cream and cheddar cheese.
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid