Combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt and chicken broth in a large slow cooker.  Cover and cook on low until chicken is fully cooked and falling apart, generally 5-6 hours.  Shred the chicken with a fork and return to soup.  Garnish your soup with a lime wedge and cilantro before serving, and serve cheese, tortilla crisps, sliced avocado and sour cream on the side – as some people prefer a lower calorie or gluten and/or dairy free soup, I tend not to add these items to the soup before serving.