Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth and tomato sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

Next, add drained beans, rotel, corn, cumin, and oregano to the crockpot. Add the chicken breasts (thawed, but raw) into crockpot. Cover and cook on high for 4 hours. Once chicken is fully cooked, remove and shred with two forks. Add chicken back into the soup, add salt and more cumin to taste. Turn crockpot to low or warm after chicken is fully cooked and serve.