Add all ingredients (except the corn tortillas) to the slow cooker. Cook on low for 4-6 hours.
To make the tortillas: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut the tortillas into thin slices. Bake for 3 minutes. Flip the tortillas over and bake for an additional 3 minutes.
Top the soup with baked tortilla chips and garnishes.