-
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.