Directions

1. Place the shredded rotisserie chicken in the bottom of a large soup pot.
2. Sprinkle the taco seasoning on top.
3. Pour in the can of tomatoes.
4. Add the chicken broth, then toss in the salsa verde.
5. Chop up the cream cheese and add it in.
6. Stir well and pop it on the stove. Bring to a boil and simmer for about 30 minutes, cooking and stirring until the cream cheese is completely integrated into the soup and the ingredients are heated through.
7. Place in serving bowls and top with sliced avocado and shredded Monterrey Jack cheese if desired.