Step 1

To the bowl of a 5-6 quart slow cooker add chicken, vegetables, beans, spices, chicken broth and bay leaves. Cook on high for 4 hours or on low for 8 hours. Discard bay leaves. Remove chicken and shred with forks, set aside.

Step 2

Grate an 8oz block of cheddar cheese, adding to the warm soup in batches. Stir to melt and combine.

Step 3

Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Return shredded chicken to soup. Cover and cook for an additional 30-40 minutes.

Step 4

Serve warm with optional chives or green onions, additional shredded cheese and tortilla strips.