Place 1 ½ lbs of boneless, skinless chicken breasts into the bottom of your slow cooker. Pour in 2 cups of low-sodium chicken broth, followed by the green enchilada sauce and diced green chiles. Sprinkle in the cumin, chili powder, garlic powder, onion powder, salt, and black pepper.

Cover the crock pot and set it to low heat for 6–8 hours or high heat for 3–4 hours.

Once cooked, remove the chicken, shred it, and return to the pot to mix with the broth.

Stir in 1 cup of softened cream cheese until melted, then add 1 cup of shredded Mexican blend cheese until thoroughly combined.

Serve into bowls and add desired toppings like cilantro, avocado, or lime.