1. Combine first 11 ingredients in a 4-qt. slow cooker.
2. Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.
3. Preheat oven to 375°. Cut tortillas into 1/4-inch-wide strips, and place on a baking sheet.
4. Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Add table salt to taste. Serve soup with tortilla strips and toppings.