Combine the chicken, tomatoes, chicken stock, enchilada sauce, chiles, and garlic in the slow cooker and stir well.
Add the onion, bell peppers, and jalapeno.
Stir in the seasonings then cover and cook on low for 5 to 6 hours.
Remove the chicken and chop or shred then stir it back into the soup.
Spoon into bowls and serve with sliced avocado, cilantro, and lime wedges.