Step 1

Heat olive oil in a skillet; add onions and cook for 3 minutes.

Step 2

Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.

Step 3

Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.

Step 4

Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.

Step 5

Arrange the chicken breasts on top.

Step 6

Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.

Step 7

Remove chicken from the crock pot and shred it.

Step 8

Stir it back into the slow cooker.

Step 9

Stir in cheese and heavy cream.

Step 10

Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.

Step 11

Serve.