Cooking in a Crock Pot is always a good choice. And this soup is just AAAAHMAHHZING because it feels like eating an enchilada with a spoon. This'll warm you right up on a cold day.
Combine the onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir all of the ingredients together to combine. Set the pot on high and let it cook for 3 hours, or until the chicken becomes tender.
Take the chicken out of the pot and shred it. Return the shreds to the pot and stir in the cheese and cream. Stir and place it on low until the cheese has melted.
Serve the soup into bowls and top them with sour cream, cilantro, crushed chips, some extra cheddar and a slice of lime if desired.