In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce.
Cook for approximately 3 hours on high, until the chicken is cooked and will shred into the sauce.
After shredding the chicken, add all remaining soup ingredients except the sour cream. Cook for 1 more hour.
Turn off the heat. Whisk in the sour cream.
Serve in individual bowl and garnish with toppings of choice.
