Combine the chicken, black beans, corn, chickpeas, tomatoes, bell pepper, onion, cilantro, garlic, cumin, chili powder, salt, chicken broth, and bone broth in a slow cooker. Cook on low heat for 5 to 6 hours, or until chicken falls apart.
Shred the chicken with a fork, then top with cheese, and cook for a few more minutes, or until the cheese is cooked.
While the cheese is melting, cut the tortillas into strips, placing them in a pan with oil on medium heat.
When everything is done, add soup to a bowl, and add in tortilla crips, and any optional toppings and enjoy!