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In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Once hot, add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until vegetables are tender.
Add to slow cooker, along with chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add the chicken broth and diced tomatoes.
In the same pan you cooked the chicken, add another drizzle of olive oil over high heat. Sear the chicken for 1-2 minutes on both sides, just until brown.
Add chicken to the slow cooker along with the corn tortillas. Cook on high for 3 hours or low for 5-6 hours.
Remove chicken to a plate, shred the meat and remove any bones.
Ladle the soup from the slow cooker into a blender, in batches, and blend until smooth.
Return pureed soup to the slow cooker, along with shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.
Serve topped with green onions, sour cream, cheese, avocado, cilantro.