Layer the chicken breasts at the bottom of the crock pot, pour in the diced tomatoes and chicken broth, then sprinkle with taco seasoning, minced garlic, chopped onion, and colorful bell peppers.

Cover and set to cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily.

Remove the chicken from the pot, shred it with two forks, then return it to soak up the broth.

Stir gently to combine all ingredients, allowing the soup to sit for 10-15 minutes before serving.

Ladle the soup into bowls and add toppings like avocado, cheese, or cilantro.