Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup 1/2 tablespoon olive oil 1 small yellow onion, finely chopped 4 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1 tablespoon chili powder 1 teaspoon sweet paprika 2 teaspoons ground cumin 1 teaspoon garlic powder 1 can (19 ounces) red enchilada sauce 1 can (15 ounces) corn, rinsed and drained 1 can (15 ounces) black beans or red kidney beans, rinsed and drained 2 cans (14 ounces each) diced tomatoes 4 cups low sodium chicken broth 4 boneless, skinless chicken breasts 1 bay leaf 1/3 cup low fat white or yellow shredded cheddar cheese, plus more for serving 1/4 cup heavy cream sour cream, for serving fresh chopped cilantro or parsley, for serving sliced lime, for serving Other toppings may include sliced avocados and crushed tortilla chips Heat olive oil in a skillet; add onions and cook for 3 minutes. Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder. 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. Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir. Arrange the chicken breasts on top. 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. Remove chicken from the crock pot and shred it. Stir it back into the slow cooker. Stir in cheese and heavy cream. Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese. Serve.