Add the butter, onion, garlic, bell pepper, rotel, mushroom soup, chicken, taco seasoning, chicken broth, cumin and chili powder to the crock pot.
Cover and cook on HIGH for 2 hours or LOW for 4 hours.
Cut the cream cheese into cubes. Add the cubes to the slow cooker and stir until melted and combined.
Ladle the soup into bowls. Garnish with shredded cheese, chopped cilantro, and tortilla chip pieces. Serve warm.
Notes
To make on the stovetop: Melt the butter in a large pot over medium heat. Sautee the onions and garlic for 3-5 minutes until softened, stirring often. Add the remaining ingredients from step 1. Cook uncovered for 20 minutes, stirring occasionally. Stir in the cream cheese cubes until melted and combined. Serve as directed.Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.