Add the onion, garlic, bone broth, green chilis, chicken breasts, and seasonings to a crockpot.
Cook on low for 6 hours or until the chicken is done.
Shred the chicken using 2 forks until it’s all shredded evenly.
In a small blender, add one cup of the hot bone broth and the room temperature cream cheese. Blend it on high until it’s creamy.
Pour the cream cheese mixture into the soup and mix.
Stir it to mix it in well.
Cook for another 5 minutes and serve warm.
NOTE: Cream cheese must be at room temperature. The cream cheese will incorporate into the soup better if it’s at room temperature.For easier cleanup, place a crockpot liner inside the crockpot before cooking.