Add chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes w/ green chilies, enchilada sauce, chicken broth, and tomato paste to the slow cooker.

Cook on low for 4 hours. Remove the chicken and shred w/ 2 forks. Return to soup and add the beans.

Mix the corn meal w/ 1:4 - 1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top w/ 2 tbsp cheese. You can also stir it in depending on your preference.