Place chicken breasts in the bottom of the slow cooker
Add diced onion, garlic, green enchilada sauce, green chiles, corn, black beans, cumin, chili powder, salt, and pepper
Pour chicken broth over the top
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender
Remove chicken from the slow cooker and shred using two forks
Return shredded chicken to the soup and stir to combine
Ladle soup into bowls
Top with sour cream, shredded cheese, fresh cilantro, and a squeeze of lime
Add tortilla strips or crushed tortilla chips for extra crunch if desired
