Crockpot Taco Soup

1 lbs RAW chicken breast [mine is typically frozen still!]
1 cans [10 oz] Enchilada Sauce
1 medium onion chopped
1 can rotel with green chile peppers [I use mild]
6 cloves of garlic, minced
3 cups water
3 cans [14.5 oz] chicken broth
2 cans black beans
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoon salt
1 teaspoon pepper
2 bay leaves
2 10 oz packages of frozen corn
1 Tablespoon fresh chopped cilantro

Garnishes: Chopped cilantro, chopped avocado, cheese, sour cream

Put everything except the garnishments in the crock pot. Cook on low for 6-8 hours or high for 3-4. If it goes longer on low it just tastes better do not worry.