Turn crock-pot to low setting. Add half of the onions and bell peppers to the bottom of the crockpot.
Place chicken on top of onions and peppers. Then add remaining ingredients except for the corn tortillas. You may need to add more chicken stock to reach the desired consistency of your soup.
Cover with lid and cook for 6 hours on low.
Shred chicken with a fork and serve with fresh avocados and tortilla strips.
To make the tortilla strips, preheat oven to 375F. Cut tortillas into strips. Spray a baking sheet with cooking spray. Place strips in a single layer on the baking sheet and then spray the tops lightly with cooking spray. Place in the oven and bake for 5-10 minutes, until strips are crispy.
Calories: 629kcal | Carbohydrates: 67g | Protein: 59g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 986mg | Potassium: 2030mg | Fiber: 15g | Sugar: 14g | Vitamin A: 1830IU | Vitamin C: 81.3mg | Calcium: 134mg | Iron: 6mg