Step 1

Turn a 6-quart slow cooker to low and begin by seasoning the chicken breasts with salt and pepper.

Step 2

Add the chicken, chopped onion, and salsa verde to your slow-cooker and let cook on low for 3 hours.

Step 3

After 3 hours, remove the chicken from the slow cooker, then shred the chicken breasts using two forks. Return the chicken to the slow cooker pot.

Step 4

With your slow cooker still on low temperature, add the chicken stock, cream cheese, heavy cream, cheese, spices, and hot sauce to the pot. Squeeze juice of 1/2 lime over top, mix all ingredients together, and replace the lid to cook for another hour.

Step 5

Once finished cooking, give the soup a final stir and salt and pepper to taste. Ladle into soup bowls, garnishing the soup with sliced green onion, pickled jalapeños, and remaining lime juice. Enjoy!