Place all ingredients for the soup except for the chicken breasts in the slow cooker and stir until well combined. Season the chicken with salt and pepper on both sides and lay them on top of the mixture.
Close the lid completely and set the cooking time to 5 hours on LOW heat.
Remove the chicken from the slow cooker, let it rest to cool completely and shred it into long and thin strips. Return it into the slow cooker and cook further for about 1 hour on HIGH heat. You can add chicken stock or broth to adjust consistency if the soup is too thick and season to taste with salt and pepper.
Transfer the soup into serving bowls, top with shredded cheese, a dollop of cream and crushed tortilla chips. Serve warm.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.