1. Place chicken at the bottom of the slow cooker.
2. Top it with the corn, tomatoes, enchilada sauce, chicken broth, onions, jalapeños, cilantro, garlic, cumin, chili powder, salt, pepper, and bay leaves, stirring together slightly to combine.
3. Turn on slow cooker, cover, and cook on low for 6 hours.
4. After that time, transfer the chicken to a large bowl and shred it.
5. Once all the chicken is shredded, transfer it back into the slow cooker, and let it cook for another 60 minutes.
6. After that time, remove the bay leaves, divide the soup into bowls, top each serving with a tablespoon of sour cream and 2 tablespoons of avocado, serve, and enjoy!
