Start by dicing the onion and mincing the garlic. Drain and rinse the black beans and corn, and set them aside. This will help everything come together smoothly while the soup cooks.

In the slow cooker, add the chicken breasts, diced tomatoes (with juices), black beans, corn, and chicken broth. Sprinkle in the cumin, chili powder, salt, and black pepper. Give it a quick stir to combine the ingredients evenly.

Cover the slow cooker with the lid. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender. You can check by pulling the chicken apart with a fork—it should shred easily.

Once the chicken is cooked, remove the breasts from the slow cooker and place them on a plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir to combine.

Squeeze in lime juice to add a burst of freshness and bring all the flavors together.

Ladle the soup into bowls and top with your favorite garnishes. We love adding a handful of tortilla chips, a sprinkle of shredded cheese, and a dollop of sour cream. For an extra pop of flavor, squeeze more lime over the top and add some fresh cilantro.