Step 1

Place frozen OR thawed chicken breasts in the bottom of the slow cooker.

Step 2

Sprinkle taco seasoning over the top of the chicken breasts.

Step 3

Spread green chiles, black beans, tomatoes, and corn over the chicken.

Step 4

Slowly pour in the chicken broth.

Step 5

Cook on HIGH for 3-4 hours.

Step 6

Remove chicken breasts from the soup and shred with two forks.

Step 7

Return the chicken to the soup and add the cheese and heavy cream.

Step 8

Cook an additional 30-minutes - 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.

Step 9

You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30-60 minutes or crisp the corn tortillas in the air fryer or oven. To crisp the tortilla chips in the air fryer, spray liberally with non-stick cooking spray and bake at 400° for approximately 5 minutes, shaking the basket halfway through cooking.

Step 10

Serve soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.