Season the chicken breast with salt and pepper on both sides, then place it in the crockpot. Add the diced onion and minced garlic directly over the chicken—this way the aromatics will infuse the broth as everything cooks together. Pour in the chicken broth and water to create the liquid base for your soup.

Add the drained corn, diced tomatoes and chiles, and enchilada sauce to the crockpot. Sprinkle in the taco seasoning and chili powder, then stir everything together until well combined. I like to add the enchilada sauce and taco seasoning at this point rather than waiting—this ensures the flavors meld together evenly throughout the long cooking time.

Cover the crockpot and cook on low for 8-10 hours. The long, gentle cooking will allow the chicken to become incredibly tender while all the spices and flavors develop and deepen. The soup will smell amazing as it cooks, and the broth will become rich and flavorful.

Carefully remove the cooked chicken breast from the crockpot using tongs or a slotted spoon and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces—it should fall apart easily after 8-10 hours of cooking. Return the shredded chicken to the pot and stir to distribute it evenly throughout the soup. Cover and cook for an additional 15 minutes on low to allow the shredded chicken to absorb more of the flavorful broth.

Ladle the hot soup into bowls and top each serving with shredded cheese, crispy tortilla strips, and a generous handful of fresh cilantro. I prefer to add the cilantro right before serving so it stays bright and fresh rather than wilting into the hot soup. Let guests customize their own toppings if desired.