Combine chicken breasts, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth and tomato paste into a large slow cooker.
Cook on low heat for 4 hours or until chicken shreds easily. Remove the chicken and shred with fork. Return to soup and add beans.
Mix the corn meal with ¼-½ cup of water (more if needed) until smooth. Add the soup, replace cover and let cook for 30 more minutes on low.
If desired, garnish each bowl with shredded cheese, sliced avocado, nonfat plain greek yogurt, crushed tortilla chips and/or cilantro.
