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Place the chicken, tomatoes (and juices), beans, broth, water, onion,
garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover
and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Uncover the slow cooker and use tongs to remove the chicken from
the pot. Once cool enough to handle, remove the meat from the
bones and shred, then return the meat to the pot. Stir in the lemon
juice. Crumble a few tortilla chips into each bowl and cover with
some soup. Serve sprinkled with cilantro and grated cheese.
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