Arrange the chicken, onion, garlic, beans and corn in the base of a 6 quart crockpot.
Pour in the chicken broth, tomatoes and enchilada sauce. Add in the spices.
Stir to combine everything.
Cover and cook on low for 3-4 hours until the chicken is cooked through.
Remove the chicken and use forks to shred. Add back to the crockpot and stir to combine.
Serve with your favorite toppings.
