Pat chicken dry and season well with salt and pepper on both sides. Sear on med/high heat in olive oil in a separate pan or directly in the slow cooker if you have a sauté function. About 3-4 minutes per side. Transfer chicken to a plate.
Add onion, celery, jalapeno peppers, and 1 tsp salt to the pan and sauté until softened and slightly browned, about 8 minutes.
Push veggies to the side and add a little more olive oil, add the garlic right into the oil along with the cumin, coriander, oregano, and 1 tsp salt. Let those cook together for a minute until fragrant.
Add can of green chilis and mix. If you are working in a separate pan, transfer to slow cooker now. Add in chicken with accumulated juices. Cover with bone broth. Set on low for 6 hours.
1 hour before it is finished, add corn and beans. Reserve 1 cup of beans and place in a large jar or blender. Add in 2 cups if the veggies and broth and blend. Pour this thickened broth back into to the slow cooker.
At the end of the cooking time, remove chicken from pot to a cutting board, shred with two forks, and place back into slow cooker.
Adjust seasoning to taste and serve with toppings! We also like to serve this over a scoop of rice.
