Slow Cooker Chicken Enchilada Soup

First meal in the new crockpot that looks just like the old cookpot=success :)

1lb skinless, boneless chicken breast, cooked and shredded
2 stalks of celery, chopped
1/2 yellow onion, chopped
3 garlic cloves, chopped
1 15.5oz can of whole kernel corn
1 14.5 can diced tomatoes
2 c chicken broth
1 10oz can enchilada sauce
1 4oz can diced green chiles
1/4 c chopped fresh cilantro
1 tsp ground cumin
1 tsp chile powder
1 tsp salt
1/2 tsp cayenne pepper

In a large skillet, heat EVOO over medium heat.  Cook celery, onion and garlic till tender.  Add all ingredients to slow cooker and cook on low for 6 hours or high for 3 hours.  Serve with tortilla chips (substitute for crackers as in typical soup) and shredded Mexican style cheese.