Add all the ingredients to a large stock pot. Heat over medium high heat.
Bring the mixture to a low simmer and cook for 15-20 minutes, stirring occasionally, until the soup is heated through and the ingredients are combined.
Serve immediately while warm topped with the cilantro, sour cream, tortillas chips and shredded cheese.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.You can use homemade taco seasoning instead of a packet if you prefer.Place all the ingredients in the crock pot and cook on low for 5-6 hours until the soup is heated through.