At the bottom of your slow cooker, place the chicken breasts. Pour in the fire-roasted tomatoes, tomatoes with green chiles, black beans, frozen corn, diced onion, garlic, and chicken broth. Sprinkle black pepper, salt, cumin, smoked paprika, and chili powder all over.

Stir to combine the ingredients, but try to keep the chicken at the bottom.

Cover and cook for 6-8 hours on low, or 3-4 hours on high, or until the chicken is cooked through and shreds easily.

Once cooked, take out the chicken and place it on a cutting board. Using two forks, shred into small pieces. Add shredded chicken back into the soup and stir to combine.

Squeeze 1 lime juice into the soup, stirring to brighten up the flavor. Taste and adjust the seasoning; you may need additional salt or another squeeze of lime.

Spoon hot soup into bowls, top with tortilla strips and any other toppings you would like: cheese, sour cream, avocado, or jalapenos.