Sour cream or plain Greek yogurt (or diary-free alternative)
Add all ingredients to your slow cooker and stir to combine.
Cover and cook on low 6-8 hours.
Remove chicken breasts and shred. Add back to slow cooker and let warm back up.
Pour soup into bowls and top with desired toppings.
Store leftovers in an airtight container in the refrigerator or freezer.
Add chicken breasts to a large heavy-bottomed pot with chicken stock. Cover and cook on medium-low heat until chicken is cooked through, about 20 minutes. Remove from pot and shred, reserving cooking liquid.
Wipe out pot and add 1 tbsp olive oil. Add garlic, onion, jalapeno, carrots, celery, zucchini and bell pepper and cook over low heat until vegetables are softened.
Add remaining ingredients to the pot with shredded chicken and reserved cooking liquid. Stir and simmer 15-20 minutes, covered.