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Combine the chicken, onion, peppers, broth, cilantro, cumin, chipotles, garlic, and diced tomatoes in a large slow cooker and stir together. Cook on high for 4 hours or low for 8 hours.
Remove the chicken and shred with two forks, or place it in the bowl of a Kitchen Aid and beat on medium speed for a minute to shred. Return the shredded chicken to the slow cooker, stirring to combine.
To serve, place a handful of tortilla chips in a bowl. Pour a ladle of the soup mixture over the chips, then top with shredded cheese, sour cream, and cilantro. Serve immediately.