Begin by finely dicing one onion and mincing a few cloves of garlic. Gather main ingredients: chicken breasts, black beans, corn, diced tomatoes, and diced green chiles.

In your crockpot, layer the chicken breasts, followed by black beans, corn, diced tomatoes (with juice), and green chiles. Sprinkle with onion and minced garlic.

Sprinkle chili powder, ground cumin, and paprika over ingredients. Season with salt and pepper to taste.

Pour in chicken broth, ensuring all ingredients are submerged.

Cover and cook on low for 6 hours or high for 3 hours until chicken reaches 165°F.

Remove chicken, shred with two forks, and return to pot.

Ladle soup into bowls and garnish with tortilla strips, avocado, cheese, cilantro, and lime.