Chicken Enchilada Slow Cooker Soup

1 pound skinless, boneless chicken breast halves

1 (15.25 ounce) can whole kernel corn, drained

1 (14.5 ounce) can diced tomatoes including juice

1 (14.5 ounce) can chicken broth

1 (10 ounce) can enchilada sauce

1 (4 ounce) can diced green chiles

1 white onion, chopped

¼ cup chopped fresh cilantro

2 bay leaves

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

¼ teaspoon ground black pepper, or to taste

Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.

Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.