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

1/4 cup chopped fresh cilantro

2 bay leaves

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon ground black pepper, or to taste

What You Need