To make the chicken, combine the paprika, oregano, cumin, chili powder, cayenne, salt, and olive oil in a bowl to make a paste. Rub the chicken breasts generously with the paste and place in a baking dish. Roast the chicken until completely cooked through, about 20 minutes. When it is cool enough to handle, shred or dice the chicken.
To make the soup, put the shredded chicken, garlic, onion, red bell pepper, green bell pepper, jalapeño, chipotles, diced tomatoes, chicken broth, corn, oregano, cumin, chili powder, kidney beans, cornmeal, and lime juice in the slow cooker. Cover and cook on high for 3-1/2 hours. When finished, stir in the cilantro. Ladle the soup into bowls and serve accompanied by the cheese, tortilla chips, avocado, sour cream, and lime wedges.
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