Slow Cooker Method:

1. Cook the Chicken:
   • Add chicken, green enchilada sauce, and chicken broth to a 6-quart slow cooker.
   • Cover and cook on Low for 6-8 hours or High for 4-6 hours.
2. Shred the Chicken:
   • Remove chicken and shred with two forks. Return it to the slow cooker.
3. Add the Cheeses:
   • Stir in cream cheese, Monterey Jack cheese, half and half, and green salsa. Mix until the cheese is melted and the soup is creamy. Adjust salt and pepper to taste.
4. Serve:
   • Ladle the soup into bowls and top with your favorite garnishes.

2. Instant Pot Method:

1. Cook the Chicken:
   • Place chicken and 1 cup of chicken broth into the Instant Pot. Seal the lid and cook on High Pressure for 8 minutes. Allow a quick release after 10 minutes.
2. Shred the Chicken:
   • Remove chicken, shred, and return it to the Instant Pot.
3. Combine Ingredients:
   • Set the Instant Pot to Sauté mode. Add the green enchilada sauce, green salsa, remaining chicken broth, cheeses, and half and half. Stir until smooth and creamy.
4. Serve:
   • Top with garnishes and enjoy.

3. Stovetop Method:

1. Cook the Chicken:
   • Simmer chicken and chicken broth in a large stockpot over medium heat until fully cooked and tender.
2. Shred the Chicken:
   • Remove, shred, and return to the pot.
3. Finish the Soup:
   • Add green enchilada sauce, green salsa, half and half, cream cheese, and Monterey Jack cheese. Heat over medium-low until the cheese melts and the soup is creamy. Adjust seasoning to taste.
4. Serve:
   • Garnish as desired and serve warm.