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Place the chicken breasts in the crockpot.
Pour in the green enchilada sauce, green chiles, and chicken broth. Sprinkle in the cumin, garlic powder, salt, and pepper.
Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken shreds easily.
Shred the chicken right in the pot with two forks.
Cut the cream cheese into chunks and stir it in until it melts into the soup and turns everything velvety.
Add the shredded cheese and sour cream, stirring until smooth and creamy.
Let it sit for another 10 minutes so everything melds together beautifully.
Ladle into bowls and top with fresh cilantro and a squeeze of lime.
Serve with tortilla chips, extra cheese, or warm flour tortillas on the side.