Start by placing bite-sized pieces of boneless, skinless chicken breasts or thighs into your slow cooker. Pour in the chicken broth and add the green enchilada sauce, stirring the mixture gently to ensure that the chicken is well-coated. This will take about 5 minutes.

Next, drain the corn and rinse the black beans thoroughly before adding them to the slow cooker. Sprinkle cumin and chili powder evenly over the top, mixing everything together until the spices are well distributed. This step takes around 3-4 minutes.

Cover your slow cooker and set it to cook on low for 6 hours, or on high for about 4 hours, until the chicken is tender and easily shred.

Once the cooking time is up, stir in the room temperature cream cheese until it melts completely into the soup. Follow this with the heavy cream and green salsa, mixing everything together well. This takes about 5 minutes.

Add shredded Monterey Jack cheese to the soup, stirring until it melts and the soup is gooey. Taste and adjust seasoning with salt and pepper to your preference. This should take another 2-3 minutes.

Scoop generous portions of your Green Chicken Enchilada Soup into bowls and serve hot, garnishing with fresh avocado, cilantro, and a squeeze of lime juice for brightness.