Add all ingredients except cheese, tortillas, cilantro and corn.
Cook on low for 6 hours until chicken shreds easily with a fork
Remove chicken from the pot, shred and return to the pot
Cut 2 tortillas into strips and add to pot.
Finely chop cilantro leaves and add to soup.
Add corn to soup
Cook for 1 hour or until heated through. Remove bay leaf.
Cut remaining tortillas into strips and place on baking sheet
Sprinkle salt on the tortilla strips and bake at 350 for 10 minutes.
Ladle soup in to bowls and garnish with tortilla strips and cheese.
Top with a dollop of sour cream, if desired