Juice of ½ Lime, (optional) 1 C Cheese, (Cheddar, Pepper Jack, etc.)
Lightly spray a crock pot with cooking spray.
Heat a medium skillet to medium high.
Add oil to the skillet and when oil is hot and shimmering add the chicken breasts and brown on both sides, about 2 minutes each side.
Turn down heat to medium low, remove chicken from skillet and place in crock pot.
Add about 1 T butter to skillet and add the onions and green pepper, cook until almost tender.
Add the minced garlic and cook until fragrant, about 30 seconds.
Turn off heat, add the onion mixture to the crock pot.
Pour ¼ cup of the chicken broth to the skillet and deglaze.
Pour into crock pot.
Add the remaining ingredients (except the lime juice) and cook on low for 6-8 hours.
When done, remove the chicken breasts and shred them.
Return the chicken to the crock pot, add lime juice and stir.
Ladle into soup bowls and top with broken tortilla chips sour cream and cheese.
Chef's notes: You can use crushed tomatoes in place of fire roasted diced tomatoes.