Bloom: Add oil, cumin, chili powder, and paprika to slow cooker and set on high. Mix spices into oil. Allow spices and oil to heat while gathering the rest of the ingredients.
Combine: Add the beans, green chilies, salsa verde, and vegetable stock to the pot. Then, add bag of cheese and gently set block of chopped spinach on top (Note: do not mix spinach into the soup, allow to sit on top of cheese).
Cook: Cook on high for 4-5 hours or low for 6-8 hours.
Top: Stir, portion, add desired toppings, and serve!