Make It Now:

1. Prep Beans: Drain and rinse the beans in a colander. Then mash half of them with a potato masher or fork. Add all of the beans to the slow cooker.
2. Saute Veggies & Spices: Heat oil in a large skillet over medium-high heat. Add onions and bell peppers, and saute until just softened, about 4 minutes. Season with salt and pepper while they cook. Stir in garlic, cumin, coriander, and chili powder during the last 30-60 seconds of cook time. (Freezing instructions begin here.)
3. Slow Cook Soup: Add the peppers and onion mixture, broth, green chilis, 1 teaspoon salt, 1/4 teaspoon pepper, and the chicken breasts to the slow cooker and stir until combined. Cover and cook on low for about 4 hours or until chicken is cooked through. (Chicken is done when it reaches 165°F internally or is no longer pink inside.)
4. Shred Chicken & Finish: Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Add the chicken back to the cooker, and stir in the cilantro and lime juice. Taste and adjust salt and pepper amounts. 
5. Serve: Serve warm with lime wedges on the side and suggested toppings.

Freeze For Later: 

1. Method 1 (Uncooked): Follow Steps 1-2. Add cooked, cooled veggie mixture, broth, chicken breasts, beans, 1 teaspoon salt, and 1/4 teaspoon pepper to a gallon-sized freezer bag or container. Seal and freeze flat. 
2. Method 2 (Fully Cooked): Follow Steps 1-4. Let the fully-cooked soup cool completely. Freeze in a gallon-size freezer bag or in individual portions using SouperCubes or 2-cup Pyrex containers.

Prepare From Frozen: 

1. Method 1 (Uncooked): Note: You will need fresh cilantro, lime wedges, and favorite optional toppings on hand to make this meal. Thaw in the refrigerator for about 24 hours. Follow Steps 3-5.
2. Method 2 (Fully Cooked): Thaw using one of these safe methods. Warm up over low heat using the stove, microwave, slow cooker, or Saute function on Instant Pot. Follow Step 5 to serve.