In a large slow cooker, combine chicken, black beans, corn, peppers, onion, tomatoes, Cilantro, garlic, chili powder, Salt and chicken broth.

Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

Shred chicken with a fork, then top soup with cheese and cover to melt.

Meanwhile, make tortilla crisps: in a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes.

Serve with desired garnishes.