Add the chicken the the base of the crockpot. Top with bell pepper, onions, corn, beans, tomatoes, chilies, enchilada sauce, seasonings, and chicken broth.
Stir to combine and set the crockpot to cook on low for 6-8 hours or high for 3 hours, or until the chicken is tender.
Remove the chicken from the crockpot and shred with forks. Return to the pot.
Add the cream cheese and greek yogurt to the soup. Stir until melted and combined.
Serve and garnish with all your favorite toppings.