Crock-Pot Chicken Enchilada Soup

½ Onion, finely chopped

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1 (19-oz) can red enchilada sauce

1 (28-oz) can fire-roasted diced tomatoes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can corn, drained and rinsed

2 lb. boneless, skinless chicken breasts, cut into thirds

2 ½ c. chicken broth

⅓ c. cheddar cheese, plus more for serving

¼ c. heavy cream

Sour cream, for serving

Chopped cilantro, for serving

Sliced lime, for serving

Crushed tortilla chips, for serving

Directions at delish.com

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