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Place all the ingredients in the insert of a 4-quart or larger slow cooker in an even layer. Cover the slow cooker and cook until the chicken is tender and the soup is flavorful, 6 hours on low or 4 hours on high.
Transfer the chicken to a large plate. When cool enough to handle, remove and discard the skin, bones, and any cartilage. Shred the chicken and add the meat back into the soup. Add the black beans and lime juice and stir to combine. Taste and season with salt as needed. Serve the soup with crumbled tortilla chips and other toppings.