Combine jalapeños, green chiles, tomatillos, and cilantro with 1/2 cup vegetable broth in a blender and puree until smooth. Scrape mixture into the bowl of a slow cooker.
Heat oil in a medium skillet over medium heat. Cook the onion and garlic until soft, about 5 minutes, then add cumin and season with salt. Scrape mixture into the bowl of your slow cooker. Alternatively, you can skip this step and add all ingredients (including the oil) into the slow cooker—you won't get as much depth of flavor, but ultimately it will all be fine and taste great.
Stir in remaining broth and beans. Season with more salt. Place lid on slow cooker and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
Take the lid off the slow cooker and use a potato masher to mostly crush the beans and thicken the stew. Stir and cook on high for another 15 minutes.
Divide soup into bowls and serve topped with crushed chips and cilantro. Serve with lime wedges.
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.