Place the raw chicken breasts at the bottom of your slow cooker. Add the diced onion, minced garlic, black beans, corn, diced tomatoes, and Rotel (tomatoes with green chilies).

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Add the diced pickled jalapeños if using. Pour in the chicken broth and give everything a gentle stir to combine the seasonings.

Cover the slow cooker and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until the chicken is tender and easily shreddable with two forks.

Carefully remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.

Squeeze the juice of one lime into the soup and stir well. Taste and adjust seasoning with salt and pepper if needed.

Ladle the hot soup into bowls and top with diced avocado, a dollop of sour cream, shredded cheese, chopped cilantro, and crushed tortilla chips. Serve with lime wedges on the side.