Preheat the oven to 275 degrees.
Heat the vegetable oil in a large Dutch oven over medium heat.
Add the diced onion to the hot oil and cook, stirring often, for 2-3 minutes.
Add the cumin, chili powder, and minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth, mashed tomatoes, enchilada sauce, can of green chiles, one tablespoon of fresh cilantro, bay leaf, and season with sea salt and freshly cracked pepper, to taste.
Add the uncooked chicken breasts, frozen corn, and diced corn tortillas then cover with a lid and place into the oven for 4 hours.
Remove the Dutch oven from the oven and carefully remove the chicken breasts.
Shred the meat with two forks then return to the soup.
Add the remaining tablespoon of fresh cilantro to the soup then taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and top with sour cream, fresh avocado, shredded cheese, and fresh cilantro with tortilla chips and lime wedges on the side. Enjoy!
Side Note: To make this soup in a slow cooker, simply add all ingredients into the slow cooker then cover with a lid and cook on low for 6-8 hours or on high for 3-4 hours.