A savory, warm and comforting soup with all of the flavors of Chicken Enchiladas in a bowl! Something the entire family will enjoy.
Place all ingredients EXCEPT the milk and cheese in the slow cooker.
Place the lid on the slow cooker and cook on high 6 hours if your chicken is frozen and high 4 hours if your chicken is thawed. You can also cook on low for 8 hours or low for 6 hours.
Once cooked, remove the chicken, turn off the heat, and shred the chicken.
Add the chicken back into the slow cooker along with the cubed cheese.
Stir until the cheese is completely melted, then slowly stir in the milk.
Serve with tortilla strips, sliced avocado, sour cream or nonfat Greek yogurt, shredded cheddar cheese, chopped green or red onion, or jalapeños.