Place chicken on the bottom of your slow cooker.
Add chicken broth, beer, onion, garlic, beans, green chilies, and corn.
Stir in cumin, chili powder, paprika, salt and pepper.
Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook on LOW for 5 to 6 hours, or until chicken is done.
Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.
Shred chicken and set aside.
Transfer about 1 cup of the soup into a blender and process until blended; stir it back into the soup until thoroughly combined.
Stir shredded chicken back into the soup.
Ladle chili into bowls; serve with lime wedges and garnish with avocado, jalapeno slices, sour cream, and cilantro.