Creamy chili for a big company

Combine chopped onion, cream of chicken soup, salsa verde, chili powder, cumin, and salt in a slow cooker. Stir well.

Add chicken breasts and chicken thighs and cover. Cook on high for 2 1/2 hours in a slow cooker.

Remove chicken from the slow cooker and roughly chop.

Return chicken to slow cooker and add in beans, cream cheese, water and shredded Monterey Jack cheese.

Stir to combine and cover and cook on High 30 to 45 minutes.

Stir and continue cooking until the cream cheese has melted (about 45 minutes).

Mix well and serve topped with grated cheese and lime wedges, chopped cilantro and avocado.