Slow Cooker Chicken Enchilada Soup (Cozy and Easy) - My Home Made Recipe

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 cups (720 ml) low-sodium chicken broth
• 1 can (10 oz or 283 g) red enchilada sauce, gluten-free if needed
• 1 can (14.5 oz or 411 g) fire-roasted diced tomatoes, with juices
• 1 can (15 oz or 425 g) black beans, rinsed and drained
• 1 1/2 cups (240 g) corn kernels, frozen or canned
• 1 can (4 oz or 113 g) diced green chiles
• 2 tablespoons masa harina
• 4 oz (115 g) cream cheese, softened and cubed
• 1 lime, cut into wedges
• 1/3 cup chopped fresh cilantro
• 1 cup crushed corn tortilla chips
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 1 avocado, diced