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Heat olive oil in a pot over medium-low heat. Add white onions and cook until softened, about 4-5 minutes.
Add garlic and cook until fragrant, stirring occasionally, about 1 minute.
Add broth, tomato sauce and chipotle peppers and bring to a boil. Remove from heat and pour into slow cooker.
Add ¼ cup cilantro, beans, tomatoes, corn, cumin, oregano, and chicken to slow cooker and stir to combine. Cover and cook for 4-6 hours on low.
To serve, transfer chicken out of slow cooker and shred with two forks. Return chicken to slow cooker and top with cheddar, avocado, green onions and ¼ cup cilantro.