Slow Cooker Green Enchilada Chicken Soup

Name: Slow Cooker Green Enchilada Chicken Soup
Cook time: 8 h
Total time: 8 h
Cuisine: Mexican, Latin American, American
Ingredients: 2 lbs boneless (skinless chicken breasts); 1 cup small-diced yellow onion (or ½ large onion); 1 cup small-diced green bell pepper (or 1 small bell pepper); ½ cup small-diced poblano pepper (or 1 small poblano); ¼ cup seeded and finely diced jalapeno (or 1 jalapeno, optional); 3 garlic cloves (minced); 2 [4-oz] cans diced green chiles; One [15-ounce} jar green enchilada sauce (I use Siete Foods); 4 cups chicken broth; 2 teaspoon Kosher salt; 1 teaspoon black pepper; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ¼ cup finely chopped fresh cilantro leaves; 1 bay leaf; 2 [15-oz] cans pinto or cannellini beans (drained and rinsed); 8 ounces dairy-free cream cheese (I use Kite Hill Dairy Free cream cheese); 2 tablespoons freshly squeezed lime juice; Shredded Monterey jack cheese (omit for dairy-free); Fresh cilantro leaves; Sliced radishes; White corn tortilla chips; Lime wedges