Preheat olive oil in a large skillet over medium-high heat. Sauté onion, bell pepper, jalapeño, and garlic until onions are translucent. Transfer the cooked vegetables into the slow cooker, and add the remaining ingredients (excluding the cilantro and guacamole). Cook everything for 4 hours on high or 8 hours on low.

Once everything is cooked, use a pair of tongs to remove the chicken to a cutting board or plate. Using two forks or a knife, shred the chicken into bite-sized pieces. Transfer the chicken back into the slow cooker and stir to mix.

Spoon the soup into serving bowls, and top with cilantro and guacamole. Enjoy!