In your slow cooker, add the chicken breasts along with diced onion, chopped poblano, and jalapeno peppers. Toss in the sweet red bell pepper, minced garlic, drained corn, and gently fold in the enchilada sauce. Sprinkle in chili powder, paprika, cumin, kosher salt, and black pepper, then pour in the chicken broth.

Cover the slow cooker with its lid and set it on low heat. Allow the soup to cook for 6 to 8 hours.

Once the cooking time is complete, carefully remove the lid and use two forks to shred the chicken directly in the pot.

Cut the cream cheese into small chunks and add it into the slow cooker with the shredded chicken. Stir occasionally over the next 30 minutes until melted.

Before serving, taste the soup and adjust the seasoning as desired.