Chicken and Black Bean Crock Pot Soup

2 (15-oz.) cans black beans, rinsed and drained
3.5 c low sodium chicken broth
2 (10-oz) cans tomatoes with green chiles (like Rotel)
1 red bell pepper, minced
4-oz can diced green chiles
1 T ground cumin
1 t ancho chile powder
1 t garlic powder
1 t onion powder
1/4 t oregano
16 oz (2) skinless, chicken breast
1/2 c chopped cilantro, divided
2 medium scallions, diced
cut limes, for serving
1 medium avocado, sliced
sour cream, for serving (optional)

1. Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree, then add to your slow cooker. Add the remainder of beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, and 1/4 c cilantro.
2. Place chicken breast on top. Set cooker on HIGH 4 hours. Shred chx breast and mix in. Heat through.
3. Garnish with avo, sour cream, scallions, cilantro, and lime.