In large crockpot, add chicken, enchilada sauce, green chiles, tomatoes, chili powder, ground cumin, paprika, garlic powder, kosher salt, onion powder, black pepper and chicken broth. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
With 30 minutes left, remove chicken and shred with two forks. Add back to crockpot, along with black beans, white beans, corn, cilantro and cream cheese. Cover and cook for 30 minutes. Stir to get cheese completely melted. Serve with desired toppings.
Use pre-shredded rotisserie chicken to make the soup even quicker.
You can replace the chicken breasts with chicken thighs if you want a more intense chicken flavor.
Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
Complete the soup with toppings like tortilla chips, avocado and fresh lime juice.