Directions:

In a large slow cooker (7 quart), place chicken breasts, pinto and black beans, crushed tomatoes, salsa verde, tomato paste, onion, bell pepper, jalapeno (optional), garlic, torn tortillas, cilantro, chili powder, cumin, black pepper, cayenne pepper, lime juice, olive oil and chicken broth. Gently stir to combine all ingredients.

Cover and turn slow cooker to high for six hours. At five and a half hours, use tongs or a fork to remove the chicken breasts (leave slow cooker on high). Place chicken on a cutting board and chop each breast into three pieces. Using two forks, pull and shred the chicken and place it back into the slow cooker.

Get your toppings ready.

Stir soup, ladle into serving bowls and serve.