Chicken Tortilla Soup

1 lb shredded cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 Tbsp chopped cilantro
Shredded Cheese
Avacado

ASSEMBLY
Place first 15 ingredients in freezer bag.  In small freezer bag, put shredded cheese.  Lay flat to freeze

COOKING INSTRUCTIONS
Thaw in refrigerator.  Place soup bag contents (not cheese) in crock pot and cook on low for 6-8 hours or on high for 3-4 hours.  Serve with crushed tortilla chips, shredded cheese and sliced avocado.