Lisa's Creamy Mexican Soup

The official title should be, " Lisa's Monstrous Soup", because it was so monstrously difficult to get instructions on the changes she made to the original recipe. However, here is what I finally got from her:

SLOW COOKER MEXICAN CHICKEN SOUP

• Rotisserie chicken, shredded (I totally did canned chicken and it was fine)
• 2 (14 oz) cans Fire-roasted petite diced tomatoes, with juices
• 2 cans black beans, drained
• 2 medium onion, Finely Chopped
• 6 cloves garlic
• 2 bell peppers, Chopped
• 1 Tbs. Cumin powder
• 2 tsp Dried Oregano
• 1-3 tsp. Chipotle chili powder (I probably did 1 1/2 tsp)
• 2 tsp paprika 
• 4 cups chicken stock
• 2 cups half and half
• 1 brick Cream Cheese (room temperature)
• 1 cup cheddar cheese 
• Salt to taste I did 1 tsp.
• Fresh Cilantro leaves for garnishing

Essentially you saute the onion, peppers, and garlic in oil, add spices, then add tomatoes, chicken stock, and chicken. Heat this together thoroughly, and then, add the cream cheese, cheese, and half and half. We serve this with tortilla chips and sliced avocado.