Crock Pot Chicken Tortilla Soup

1 pound frozen (or thawed) chicken breasts
1 (15 ounce) can diced tomatoes (I like petite diced, or I puree them so my kids don't know they are there!)
1 (10 ounce) can red enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
2 (15 oz) cans black beans
1 (10 oz) package frozen corn OR 1-2 (15 oz) cans hominy (we LOVE it)
2 tablespoons chopped cilantro
avocado, diced
queso fresco or cojita cheese, shredded

DIRECTIONS
Throw it all in the crock pot (except hominy), cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After 3 or so hours take the chicken out and shred it, then put it back in with the hominy too.

NOTES:
The hominy got too soft when I put it in at the beginning. I also forgot the cilantro and just threw it on top of the bowl when I served it, it was actually great because the flavor was really fresh. Also, we put queso fresco (that white mexican cheese) on top and it was incredible! I think the fun cheese really made it for me, the different flavor steps up the pretty basic ingredients. Cojita works too, it's a little more salty but both delicious. Justin ate thirds, and you all know what a big eater he is. I'm going to make it again, soon!