Creating the delicious Crockpot Creamy Chicken Tortilla Soup is simple if you follow these steps:

1. Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker.

1. Add Vegetables: Layer in the diced onion, minced garlic, black beans, corn, and diced tomatoes and green chilies over the chicken.

1. Season the Mixture: Sprinkle the taco seasoning and cumin over the ingredients.

1. Pour in Chicken Broth: Add the chicken broth, ensuring the chicken and vegetables are submerged.

1. Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.

1. Shred Chicken: Once the cooking time is done, remove the chicken breasts. Shred the chicken with two forks and return to the slow cooker.

1. Add Cream: Stir in the heavy cream until fully blended, creating that creamy texture.

1. Season to Taste: Add salt and pepper to taste, adjusting based on your preference.

1. Warm Again: Let the soup heat through for about 10 minutes on low if needed.

1. Serve: Ladle the soup into bowls, garnishing with tortilla chips, shredded cheese, fresh cilantro, avocado slices, and a dollop of sour cream if desired.