Place all ingredients up to and including the canned tomatoes into a slow cooker
" target="_blank" rel="nofollow noopener">slow cooker and cook on high for 5 hours. Add the corn and the black beans and cook 30 minutes to 1 hour longer. Remove the chicken onto a cutting board and shred using two forks to separate the meat. In the meantime, partially blend the soup in the slow cooker using an immersion blender
(I like to blend about a third of the soup and keep the rest chunky - your choice). Place the shredded chicken back in the pot. Serve the soup into individual bowls and garnish with diced avocado, cilantro, cheese, radishes, cilantro, tortilla chips and whatever other delicious toppings sounds good to you. Squeeze a good dose of lime juice into your bowl and enjoy!