Place the frozen or thawed chicken breasts in the bottom of the slow cooker.
Sprinkle the taco seasoning over the top of the chicken breasts.
Spread green chiles, black beans, diced tomatoes, and corn over the chicken.
Slowly pour in the chicken broth.
Cook on HIGH for 3 to 4 hours.
Remove chicken breasts from the soup and shred them with two forks.
Return the chicken to the soup and add the cheese and heavy cream.
Cook for an additional 30 minutes to 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.
You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30 to 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°F for approximately 5 minutes, shaking the basket halfway through cooking.
Serve soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.
