Dice the onion and mince the garlic, setting them aside for later use.
Add the diced onion and minced garlic into the slow cooker. Turn it to high and sauté for about 5 minutes until fragrant and slightly translucent, or do this step in a pan on the stove first if preferred.
Place the chicken breasts, canned tomatoes, corn, chipotle peppers, cumin, chili powder, and chicken broth into the slow cooker on top of the sautéed aromatics.
Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or on high for about 4 hours. The chicken will become tender and easily shred when done.
Once cooked, remove the chicken breasts and shred them with two forks, then return the shredded meat to the soup and stir to combine all flavors evenly.
Taste the soup and adjust seasoning if needed, adding more salt, spice, or a squeeze of lime for brightness.
Prepare crispy tortilla strips by cutting tortillas into thin strips and baking or frying until golden and crispy.
Ladle the hot soup into bowls, topping each with crispy tortilla strips, sliced avocado, chopped cilantro, shredded cheese, and a lime wedge for serving.
Enjoy the warm, hearty soup immediately, savoring the smoky, spicy flavors and crunchy toppings with each spoonful.
