Add olive oil to a large skillet and place over medium high heat. Add in chicken thighs, sprinkle with a little salt and pepper and brown on each side; about for 2 minutes per side. You don’t need to cook them all the way, we’re just adding a little flavor to them. Transfer them to the bowl of a 6 quart or larger slow cooker.

Next add onions, jalapeño and garlic to the hot pan and saute for 3-4 minutes or until onions are translucent, scraping up any brown bits as you go. Transfer to the slow cooker.

Next add remaining ingredients to the slow cooker: crushed tomatoes, black beans, sweet corn, chicken broth, chili powder, cumin, oregano, paprika, cayenne pepper, salt and pepper. Stir to combine all ingredients. Cook on high for 3-4 hours or low for 6-7 hours. Once done, remove chicken with a slotted spoon and shred with two forks. Add back to slow cooker, then add juice from 2 small limes and stir to combine. Taste and adjust seasonings if necessary, you may need to add more salt.

Once ready to serve, ladle into bowls and top with tortilla strips or chips, diced avocado, sour cream/greek yogurt, cheese, cilantro and a little green onion. The toppings really make this soup delicious! Serves 4-6. Enjoy!