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Export 21 ingredients for grocery delivery
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.
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