Prep the vegetables by washing, chopping, and mincing.

Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.

Stir the heavy whipping cream into your soup mixture. 

Next, add and stir in the salt and pepper.

Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.

If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time. 

Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.