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Place chicken breasts in crock pot. Sprinkle with taco seasoning mix. Top with beans, Rotel, green chilies and lime juice. Cover, cook on low setting for 7 to 8 hours. Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well. To serve, have guests place chips on serving plates; spoon ½ cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on low setting for up to 2 hours.
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