Creamy Spinach Artichoke Chicken Soup

1 Tbs olive oil
1 large onion, diced
4 cloves garlic, minced
2 cups diced, cooked chicken
2 cans artichoke hearts (or bottoms), coarsely chopped
6 cups chicken broth
1 cup heavy cream
1 tsp salt
¼ tsp black pepper
1 tsp onion powder
1 tsp dried basil
1/8 tsp crushed red peppers
8 oz cream cheese
5-8 oz fresh baby spinach, roughly chopped
1 cup fresh grated Parmesan cheese
½ cup shredded pepper jack cheese
1 Tbs snipped fresh parsley (or 1 tsp dried) OR ¼ cup fresh basil, cut into strips

In a large saucepan or pot, heat oil. Sauté onion until tender; stir in garlic until fragrant.

In a slow cooker: Combine sautéed onion and garlic, cooked chicken, artichoke hearts, chicken broth, salt, pepper, onion powder, dried basil, and crushed red peppers. Cool on low for 4-6 hours.

Switch slow cooker temperature to High. Cut the block of cream cheese into cubes and stir into soup until melted. Stir in the baby spinach, Parmesan, and pepper jack cheese. Continue cooking for 5-10 minutes on High, until spinach wilts. Stir in parsley or basil. Taste and add additional salt, if needed.

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