Spray the crock of your slow cooker with non-stick cooking spray.
Place diced onions and bell pepper in the bottom of the slow cooker.
Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions.
Add minced garlic.
Pour chicken stock into the crock.
Cover and cook for 5 hours on low.
When finished cooking, use two forks to shred the chicken.
Add all cheeses, diced green chilis (not drained) and drained beans to the crock.
Cover and cook for 30-45 minutes more.
Stir until all cheeses are blended into the broth and it has a creamy consistency.
Serve in bowls and top with green onions and crispy tortilla strips.