Spray your slow cooker with nonstick spray.
Remove the fat from the chicken breasts and add them to the slow cooker along with the chicken stock or broth, salsa verde, drained and rinsed black beans, undrained corn, cumin, paprika, chili powder, and optional bouillon cubes.
Cook for 3-5 hours on high or 5-8 hours on low or until chicken easily shreds.
Remove and shred the chicken, add the lime juice, chopped cilantro, any additional seasonings to taste (salt, pepper, more cumin or chili powder -- there's a bit of variance on additional based on the salsa verde you used; I err on less so you can always add more). Return shredded chicken and stir. Spoon soup into bowls.
Top soup bowls with your desired toppings - freshly grated pepperjack cheese (we love lots of it!), a dollup of sour cream, extra lime, extra cilantro, and/or a chopped avocado.