Season chicken with salt and pepper and place it in the bottom of the slow cooker.
Add olive oil to a skillet over medium heat. Add chopped onion and celery and sauté for 2 minutes.
Add garlic and cook for another minute. Add them to the slow cooker.
Add cumin, chili powder, salsa verde, chicken broth, beans, and corn.
Cover and cook on LOW for 2 to 3 hours.
Shred chicken and return to the pot along with the cilantro. Serve with cheese and avocado on top.
Season chicken with salt and pepper.
Add olive oil to a large skillet over medium heat.
Cook chicken for several minutes on both sides, turning once, until cooked through.
Remove to a plate and allow to rest for 5 minutes before shredding it with a fork.
Add chopped onion and celery to the pan and sauté for 2 minutes. Add garlic and cook for another minute.
Add chicken and veggies to a large pot.
Add cumin, chili powder, salsa verde, chicken broth, white beans, corn, and cilantro.
Bring to a simmer and cook for 3 to 4 minutes more. Serve with cheese and avocado on top.
