Lightly spray a pan with olive oil over medium heat on the stovetop. Dice the onion and sauté it in the pan until softened. Add the crushed garlic during the last minute of cooking so it doesn’t burn.

Season the boneless, skinless chicken breasts with salt and pepper.

Add the sautéed onions and garlic to the slow cooker along with the chicken broth, chipotle peppers in adobo sauce, ground cumin, mild diced green chiles, fire-roasted tomatoes, seasoned chicken breasts, roasted or frozen corn, drained pinto beans, and drained black beans. Stir gently to combine.

Cover and cook on low for 2 ½ to 3 hours, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken, shred it with a fork, and return it to the slow cooker. Let the soup cook for another 10-15 minutes to allow the flavors to meld.

Before serving, squeeze fresh lime juice over the soup and garnish with chopped cilantro. Optional toppings: sliced avocado and tortilla chips.