Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
In a large saucepan, saute green pepper, onion, and garlic in 1 tablespoon of butter until translucent.
With a spoon, mash the cream cheese into the veggies so that it will combine smoothly as it melts.
Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
Simmer on low uncovered for 20 minutes.
Add the shredded chicken, cover, and simmer for 10 minutes.
Add salt and pepper to taste. Enjoy hot!
Optional: Top each bowl with shredded cheese, cilantro, green onions, avocado, and/or sour cream.