Step 1

Turn the broiler on to high and place and oven rack about 6 inches from the heat. Prepare a baking sheet by spraying it with nonstick cooking spray. Place the chopped peppers and onion onto the prepared sheet and put under the broiler for a total of 10-15 minutes. Stir the peppers and onions every few minutes so that they are evenly browned.

Step 2

Place the broiled vegetables into the slow cooker. Sprinkle the seasonings on top and add the garlic, whole chicken breasts, corn, canned tomatoes, and the chicken broth. Cook in the crock pot on low for 6-8 hours.

Step 3

When the chicken has cooked through and can be shredded, remove it from the crock pot and shred with two forks. Return the shredded chicken to the crock pot and stir.

Step 4

Add the chopped or torn into corn tortillas to the soup and stir. Continue to cook on low until they have dissolved, thickening the soup slightly and adding lots of flavor.

Step 5

While the soup is finishing in the crock pot, preheat the oven to 425°F. Spray a large baking sheet with cooking spray and spread the sliced corn tortillas evenly on the pan. Spray a bit more cooking spray on top of the tortillas and bake for 9-12 minutes, or until crispy. Stir the tortillas at least once during baking to ensure even heating.

Step 6

Serve the soup topped with the toasted corn tortillas and sour cream (if using).