In a slow cooker, combine chicken with green enchilada sauce and chicken broth. Cook on low for 6-8 hours.

Once cooked, shred the chicken on a cutting board and return it to the slow cooker.

Stir in half and half, Monterey Jack cheese, cream cheese, and green salsa until melted.

Taste the soup and add salt and pepper as desired.

Serve the soup topped with avocado, cilantro, and tortilla chips.