Put everything except for the cream, sour cream, and cheddar cheese in a freezer bag.
Remove excess air. Seal and freeze.
Slow Cooker Cooking Instructions:
Thaw.
Cook for 4-6 hours on low in the Crock-Pot.
Shred the chicken.
Add the cream, sour cream, and shredded cheese in the last 10 minutes of cooking.
If you want, you can serve with tortilla strips and cilantro.
Instant Pot Cooking instructions:
Thaw.
Dump bag ingredients in the Instant Pot. Seal.
Cook on manual for 20 minutes.
Use quick release.
Stir in the cream, sour cream, and shredded cheese. Shred the chicken.
Serve with tortilla strips and cilantro if desired.
Notes
If you want, you can top this with shredded cheddar cheese or cubed avocado. I'm partial to avocado. Serve this soup with a side of bread or buns to create a complete meal.