Creamy Chicken Tortilla Soup (Slow Cooker)

1. Dump all ingredients (chicken breasts or uncooked quinoa, broth, chopped tomatoes, tomato paste, black beans, green chilies, red bell pepper, white onion, zucchini, jalapeño, cilantro, minced garlic, lime juice, coconut milk, and seasonings: salt, pepper, coriander, cumin, chili powder, paprika, and a dash of cayenne) into a crockpot.
2. Cook on high for 3-4 hours or on low for 7-8 hours.
3. For a creamier soup: cook the chicken separately (if using), then blend the remaining cooked ingredients until smooth. Shred the cooked chicken and add it back to the blended soup.
4. Serve hot and top with avocado, fresh cilantro, Greek yogurt, cheddar cheese, and tortilla chips.