Drain and rinse the beans. Place half the beans in a blender or food processor with ⅓ cup water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker. Add the remaining whole beans.
Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker and stir to combine.
Cover and set cook time to 4 hours on high or 8 hours on low.
When cook time is complete, remove lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for a few minutes.
Taste and adjust seasonings, as desired. Serve immediately with remaining cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges.