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.
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 with a lid and set on LOW for 6 hours or until the chicken is cooked through. You can also set it on HIGH for 3 hours or until the chicken is done.
Remove the chicken from the crock pot and shred it. Stir it back into the slow cooker.
Stir in the cheese and heavy cream.
Ladle the soup into bowls and top with sour cream, cilantro, limes, and cheese.
Serve.