In your crockpot, combine chicken broth, enchilada sauce, diced green chilies, cumin, garlic powder, and chicken breasts. Ensure everything’s submerged for even flavor.

Cover and set the crockpot to low heat; cook for 4–5 hours until the chicken is supremely tender and shreds easily with two forks.

Remove the chicken, transfer to a cutting board, then shred using two forks. Return those juicy strips to the crockpot, stirring gently to coat in sauce.

Add cream cheese, shredded cheddar, and sour cream into the hot soup. Stir continuously until everything melts into a lusciously silky, creamy texture—about 5 minutes.

Taste and adjust seasoning with salt or extra cumin as needed. Let flavors meld for another 2–3 minutes.

Ladle steaming soup into bowls, then garnish generously with fresh cilantro and crunchy tortilla strips or chips.