Slow Cooker Method: Place the chicken (breasts or thighs) into a 6-quart slow cooker along with the green enchilada sauce and chicken broth. Cook on low for 6 to 8 hours.

Once done, take the chicken out and shred it. Return the shredded chicken to the slow cooker, adding the Monterey Jack cheese, cream cheese, half-and-half, and green salsa. Switch the slow cooker to the warm setting and stir until the cheeses are fully melted. Season with hot sauce or extra salsa if desired. Serve hot topped with avocado, cilantro, green onions, and a bit of sour cream.

Instant Pot Instructions: Add the chicken and 1 cup of broth to the Instant Pot. Cook on high pressure for 8 minutes, then perform a quick release after 10 minutes. Remove the chicken and shred it. Set the pot to sauté on medium heat. Stir in the remaining broth, shredded chicken, green enchilada sauce, and green salsa until warmed. Add the cheeses and remaining ingredients, stirring until the cheese melts. Adjust seasoning with salt and pepper as needed.

Stovetop Instructions: In a large stockpot, add the chicken and broth. Simmer until the chicken is cooked through and easily shreddable. Remove the chicken and shred it. Return the shredded chicken to the pot along with the green enchilada sauce, half-and-half, Monterey Jack cheese, cream cheese, and green salsa. Stir and heat the soup until it’s warm and the cheese has melted. Season with salt and pepper if needed. Serve with extra green salsa, hot sauce, and sour cream on the side.