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Heat a pan over medium high heat and add the oil. Add in the onions. Saute for 4 minutes then add in the garlic and saute for 20 seconds. Add into the slow cooker.
Add in the broth, salt, chili powder, cumin, smoked paprika, pepper, oregano, brown rice, chicken, beans, green chilies and crushed tomatoes.
Cover and cook on low for 5-6 hours. Add in the peppers. Make a cornstarch slurry–in a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Turn your slow cooker to high. Cook for 30 more minutes.
Remove the chicken and chop it up*. Add it back into the pot.
Ladle the soup into bowls and top each bowl with 2 Tbsp of pepper jack cheese and your desired toppings.