Place all ingredients into the slow cooker, stir together, and cook on high for 8 hours. Remove bay leaves at end of cooking.Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.Serve warm in separate bowls and top with avocado, cilantro, and green onions.