Gather all your fresh ingredients. Dice the bell peppers, chop the onion, and mince the garlic. Layer the chicken breasts at the bottom of the crock pot.

Sprinkle the chopped onion, minced garlic, and diced tomatoes over the chicken. Add the bell peppers for flavor and visual appeal.

Pour the chicken broth over the ingredients, ensure everything is submerged. Sprinkle taco seasoning on top and stir gently to combine.

Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily and vegetables are soft.

Remove the chicken and shred with two forks, then return it to the crock pot and stir to combine.

Ladle soup into bowls and top with shredded cheese, sour cream, cilantro, or avocado slices. Serve hot with tortilla chips or a fresh salad.