Try using a market rotisserie chicken for the cooked meat, or even leftovers are great. This is for chicken meat only, no bones or skin

Make sure the stewed tomatoes are well mashed. If you have one of the small hand-held immersion blenders, pour a little liquid from the top of the can and give the tomatoes a couple of quick whirls.

Whisk together the stewed tomatoes, enchilada sauce and chicken broth.

Combine the cooked chicken, roasted green chilies, corn, chopped onion and garlic. Place this mixture in the bottom of a crockpot.

Pour the tomato and broth mixture over the chicken and vegetables.

Season the contents of the crockpot with the cumin, chili powder, kosher salt and black pepper. Add 2 cups of water and the whole bay leaf.

Cover the pot and cook on low for 6 hours. If you're in a bit of a hurry, cook on high for 3 hours.

Just before the soup is ready, preheat the oven to 400F. Put the quartered tortillas in a large bowl and coat them with the cooking spray. Toss them in the bowl to make sure all sides are coated.

Spread the tortillas in a single layer on a baking tray and bake until they are crisp, about 10 to 15 minutes, stirring occasionally.

When the soup is ready, stir in the fresh cilantro. Serve the soup in heated bowls with some of the baked tortilla chips on top.