Prep the base: Add onion, garlic, black beans, corn, fire-roasted tomatoes, enchilada sauce, and chicken broth to the slow cooker. Stir in chili powder, cumin, smoked paprika, oregano, 1 teaspoon salt, and a few grinds of pepper. If you want a thicker, richer body, whisk in the tomato paste.

Nestle in the chicken: Add chicken thighs or breasts to the pot, submerging them in the liquid. Don’t worry if they peek out a bit; they’ll release juices as they cook.

Set and forget: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shreds.

Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return the meat to the slow cooker and stir.

Make it creamy (optional): For a silky finish, add the cream cheese and stir until melted, or pour in the half-and-half. Let it warm through for 10–15 minutes on Low.

Balance and season: Squeeze in the lime, then taste and adjust salt, pepper, or lime as needed. If you want more heat, add a pinch of cayenne or hot sauce.

Serve with toppings: Ladle into bowls and finish with cheese, cilantro, avocado, sour cream, jalapeño, and tortilla strips as you like.