Green Enchilada Chicken Soup

Green Enchilada Chicken Soup
2 cups cooked chicken breast, shredded or diced
2 (10 oz) cans mild green enchilada sauce
2 (14 oz) can chicken broth
2 cloves minced garlic
6 oz cream cheese, softened to room temperature
1/4 cup green onion, diced
1 avocado, chopped
1 cup sour cream
dried parsley, for garnish
Combine chicken, enchilada sauce, and chicken broth in a stock pot. Bring to a boil, then reduce heat to a simmer. Add garlic, and cream cheese and simmer for 10 minutes, stirring occasionally, until the cheese is completely melted. Stir in the green onion. Serve topped with avocado and a dollop of sour cream.