Place chicken in the crockpot and add diced onion, minced garlic, green enchilada sauce, diced green chiles, cumin, smoked paprika, salt, pepper, and chicken broth. Stir gently to combine.

Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is fork-tender and fully cooked through.

Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot and stir to combine.

Stir in the heavy cream or crema and lime juice. Taste and adjust seasoning with salt and pepper. For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the crockpot; cook on high for 10–15 minutes until slightly thickened.

Ladle into bowls and top with cilantro, avocado, shredded cheese, tortilla strips, and a squeeze of lime. Serve warm.

Refrigerate leftovers in an airtight container for 3–4 days or freeze in portions for up to 3 months. Thaw overnight and reheat gently on the stove.