In the slow cooker or crockpot, add in 1 can of broth, water, diced tomatoes, frozen corn, cumin, chili powder, and garlic clove.
Place the uncooked chicken breast right on top.
Cover and cook on low for 4 hours.
Remove the chicken from the slow cooker and shred, then return to the slow cooker. This can also be done in the slow cooker if preferred too, use 2 forks to shred the chicken.
Return the shredded chicken to the slow cooker and add the additional can of chicken broth.
Cook an additional 2 hours.
In the final 30 minutes of cooking time - Note - do not add this until it's 30 minutes before serving, if you add in the rice before the final 30 minutes it will soak up all the liquid. Add in the rice and juice from a lime mixing it in well, do this 30 minutes before you are ready to serve. Cover and complete cooking.
Serve with tortilla strips, cheese, sour cream, and/or cilantro.
Remember this is a brothy soup, it is not creamy. If you prefer a creamier soup, check out this Enchilada Soup.If you prefer to add beans, you can add them in as well.This is very mild, if you prefer spicy use medium or hot diced tomatoes with green chilies. Jalapeno Peppers can also be added.