Dice the onion and mince the garlic. Set aside.

Layer the chicken breasts at the bottom of the crockpot. Add black beans, corn, diced tomatoes, green chilies, onion, and garlic.

Season with chili powder, ground cumin, paprika, salt, and pepper. Mix the spices together before sprinkling.

Pour the chicken broth over the ingredients, ensuring everything is submerged. Cover the crockpot.

Cook on low for 6 hours or high for 3 hours.

Shred the chicken with two forks into bite-sized pieces and return to the pot.

Stir in the shredded chicken and adjust seasoning if necessary. Let rest for a few minutes before serving.

Serve in bowls, topped with tortilla strips, avocado, shredded cheese, cilantro, and lime wedges.