Place the chicken breasts at the bottom of the slow cooker and season lightly with salt and pepper if desired. Cover and cook on low for 3-4 hours until the chicken is tender and easily shredded.
While the chicken cooks, dice the bell peppers, chop the onion, and mince the garlic. These aromatic vegetables will add sweetness and depth to your soup. Set them aside for now.
Once the chicken is cooked, carefully remove it from the slow cooker and shred it with two forks until it’s nicely pulled apart. Return the shredded chicken to the slow cooker.
Add the diced tomatoes, chopped peppers, onion, minced garlic, cumin, chili powder, and chicken broth to the slow cooker. Stir everything well to combine, ensuring the spices are evenly distributed.
Cover the slow cooker and cook on low for another 2 hours. The house will fill with fragrant smoky spices, and the flavors will meld beautifully. Check occasionally to ensure there’s enough broth; add more if needed.
About 15 minutes before serving, stir in the crushed tortilla chips to add a delightful crunch. If you like it spicier, add a splash of hot sauce now. Taste and adjust the seasoning with salt if necessary.
Turn off the slow cooker and let the soup sit uncovered for 5 minutes to allow the flavors to settle and the texture to thicken slightly.
Ladle the hot soup into bowls, garnish with fresh cilantro, shredded cheese, or lime wedges as desired, and enjoy this cozy, hearty meal.
