Prepare all the ingredients, by slicing, chopping, opening the cans etc.
Add the chicken to a 6 quarts slow cooker. Sprinkle with: salt, pepper, chili powder, ground cumin, dried oregano, onion powder and garlic powder.
Add the chopped onion, bell peppers, jalapeño peppers and minced garlic.
Add the diced tomatoes with the juice, tomato sauce, tomato paste, green chiles and 1 - 3 chipotle peppers in Asado sauce, depending on how spicy you prefer the soup. Add chicken broth and black beans, stir gently and cover with the lid.
Turn crockpot on and cook on high for 5 hours or for 8 hours on low. I cooked it on low for 8 hours.
If possible, stir the soup gently once or twice during cooking. Once done, stir in the lime juice. Using 2 forks, break up the chicken into chunks or shred it finely, I prefer the latest.
Taste and adjust for salt.
Serve the soup with sour cream, avocado, freshly grated cheese, more jalapeños, tortilla chips and fresh cilantro leaves on top!
* Use less chili powder, if you prefer the soup not too spicy. * Use only 1 Chipotle Pepper In Adobo for the soup not too be too spicy.