Place the chicken breasts into the slow cooker, then add chopped roasted peppers, diced tomatoes with their juices, chicken broth, minced garlic, cumin, chili powder, salt, and pepper.
Cover and cook on low for 6-8 hours, or until the chicken is tender and easily shreddable, filling your kitchen with fragrant spices.
Remove the cooked chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup, stirring well to combine.
Taste the soup and adjust seasoning with salt and pepper as needed, then turn the slow cooker to warm.
While the soup stays warm, prepare crispy tortilla strips by either frying or baking until golden and crunchy.
To serve, ladle the hot soup into bowls and top with a handful of crispy tortilla strips, shredded cheese, and a sprinkle of chopped cilantro for freshness.
Enjoy your comforting bowl of chicken tortilla soup! Savor the warm, spiced broth with gooey cheese and crunchy toppings for the perfect cozy meal.