Heat oil over medium-high heat in a large pan, then add onions and cook for 4-5 minutes until translucent and they begin to brown. Add garlic and cook for 30 seconds. Turn off heat and set aside.
Layer your ingredients in the slow cooker. Start by adding your chicken breasts to the bottom of the slow cooker, then topping with onion-garlic mixture, and everything else on the list until you finally add the chicken broth at the end. Swirl all the ingredients around.
Set your slow cooker to cook on high for 4 hours.
When soup is ready, use kitchen tongs to remove the chicken breasts from the broth and put it on a large plate to cool. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Return shredded chicken to the broth and keep warm until ready to serve.
Serve soup with avocados, tortilla strips and shredded cheese (optional).
Notes
Store leftovers in a sealed container in your fridge. You can also portion the soup into small bowls for the week (perfect meal planning dish).Adjust the spice level to your tastes. You can do this by using mild, medium or hot salsa (picante sauce) and adjusting the amount of red pepper flakes (or omitting altogether). You can add in more or less of any ingredient. Don't like corn? Omit and add an extra sweet potato instead. This recipe is pretty foolproof, so have fun with it and make it your own.Because there are so many goodies in this soup, sometimes there isn't enough broth to go around. Just add more chicken broth when you're ready to enjoy it.