Place the raw chicken breasts in an even layer at the bottom of a 6-quart slow cooker crock.

Pour the red enchilada sauce, chicken bone broth, drained black beans, sweet corn, and diced green chilies evenly over the chicken.

Sprinkle in the ground cumin, chili powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Stir liquid gently around the chicken to distribute spices.

Cover with the lid and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours) until the chicken breasts are ultra-tender and easily pull apart.

Using two forks, shred the chicken directly in the slow cooker crock (or transfer to a cutting board, shred, and return to the crock).

Add the softened cubed cream cheese and 1 cup of the shredded sharp cheddar cheese. Whisk vigorously for 2 to 3 minutes until the cheeses are fully melted and incorporated into a velvety, creamy broth.

Stir in 1 tablespoon of fresh lime juice. Taste and adjust seasoning with extra salt or black pepper if desired.

Ladle hot soup into bowls. Top generously with crispy tortilla strips, diced avocado, a dollop of sour cream, extra shredded cheddar, and fresh cilantro. Serve immediately with lime wedges.