Mexican Crock Pot Chicken Soup

Mexican Crock Pot Chicken Soup 2 tbsp olive oil 2 lbs. boneless chicken breasts 1 1/2 cups chopped red onion 1 1/4 cups chopped red bell pepper 3/4 cup chicken broth 1/4 cup chopped fresh cilantro 1 tablespoon ground cumin 2 tablespoons chopped chipotle chile, canned in adobo sauce 6 garlic cloves, roughly chopped 2 (28-ounce) cans diced fire-roasted tomatoes, undrained 1 (4-ounce) can chopped green chiles, undrained 5 cups baked tortilla chips 2.67 ounces crumbled queso fresco (about 2/3 cup) Heat a large skillet with 2 tbsp olive oil over medium-high heat. Add the chicken to pan. Cook 3 minutes on each side or until browned. While chicken cooks, combine onion and next 8 ingredients (through green chiles) in a 5-quart slow cooker. Add the chicken to the slow cooker and cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Using tongs, remove the chicken breasts from the slow cooker to a plate or cutting board. Using two forks, shred the chicken and return to the slow cooker. Divide tortilla chips among 8 bowls. Ladle soup over tortilla chips and garnish with cheese.