Crock Pot Green Enchilada Chicken Soup in Slow Cooker (Creamy and Easy)

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken breasts or thighs
• 20 oz (565 g) green enchilada sauce
• 3 cups (720 ml) low-sodium chicken broth
• 1/2 cup (120 g) salsa verde
• 1 can (4 oz or 115 g) diced green chiles, undrained
• 1 can (15 oz or 425 g) white beans, drained and rinsed
• 1 cup (140 g) frozen or canned corn
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 oz (115 g) cream cheese, softened and cubed
• 1 cup (115 g) shredded Monterey Jack cheese
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro, plus more for serving
• Tortilla chips, avocado, sour cream, sliced jalapenos, and lime wedges for serving