Step 1

In the slow cooker place chicken breasts (or beans), tomatoes, enchilada sauce, onion, green chilies and garlic. Pour in the water and broth, and add the cumin, chili powder, salt, pepper, and bay leaf.

Step 2

Cover, and cook on low setting for 6 to 8 hours or on high setting for 4 hours.

Step 3

Remove chicken from slow cooker and transfer to a cutting board. Using 2 forks, shred the chicken into pieces and then place back into soup; stir. (this step is only needed if making with chicken)

Step 4

Stir in corn and cilantro; cover and cook for 20 minutes.

Step 5

To serve, sprinkle 1 TBS (or more if desired) of cheese over the soup. Garnish with a lime and whatever else you desire.