Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
On a cutting board, slice chicken breasts into chunks.
On a second cutting board, with a clean knife, chop the sweet onion and bell peppers.
Make the Soup
In a large slow-cooker, layer chicken pieces, chopped onion and bell peppers, pinto and black beans, creamed corn, diced and crushed tomatoes, and green chiles.
In a large glass measuring cup, whisk together chicken stock, garlic, ranch dressing mix, chili powder, ground cumin, and kosher salt and freshly ground black pepper. Pour the stock mixture over the layered chicken ingredients.
Cover firmly with a lid and cook on low for 6-8 hours, stirring once or twice.
Serve Slow-Cooked Tortilla Chicken Soup with sour cream, guacamole, cheddar cheese, and corn tortilla chips. This recipe will serve 8-10 people.