Toss everything except the heavy cream into a slow cooker for 5-6 hours.
When the chicken is shredding easily with a fork, add the heavy cream.
While the soup is heating back up in the slow cooker, heat a small amount of cooking oil in a skillet over medium heat.
Cut the corn tortillas into strips, fry in the oil until crispy, being careful not to burn. Flip halfway through cooking.
Serve the soup with sour cream, guacamole, salsa, freshly chopped cilantro or crispy tortilla strips.
Notes
Since different foods are different sizes, nutritional facts are approximate and may not be exact but they are as close to accurate as I can calculate.