Instructions

1. 1
   Add the diced onion, minced garlic, drained beans, green chiles, and corn to the bowl of your slow cooker. Place the raw chicken breasts on top. Sprinkle the cumin, oregano, chili powder, 1 tsp salt, and ½ tsp pepper over everything. Pour in the chicken broth. Give it a very gentle stir just to distribute the spices, but don't worry about mixing it perfectly. The chicken should be mostly submerged.
2. 2
   Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it shreds easily with two forks. Trust me, low and slow yields the most tender chicken. About 30 minutes before serving, remove the chicken to a cutting board or bowl.
3. 3
   Using two forks, shred the chicken into bite-sized pieces. This should be effortless if it's cooked properly. Return all the shredded chicken to the slow cooker. Add the cubed, softened cream cheese. Stir gently but continuously until the cream cheese is completely melted and incorporated into the broth, creating a luscious, creamy base. This will take 2-3 minutes of stirring.
4. 4
   Taste the chili! This is the most important step. Adjust the seasoning with more salt, pepper, or chili powder to suit your palate. Let it cook on the WARM setting for another 20-30 minutes to allow the flavors to meld beautifully with the new creamy texture.
5. 5
   Ladle the hot chili into bowls. Now for the fun part: top with your favorite garnishes. I love a squeeze of fresh lime juice, diced avocado, chopped cilantro, a dollop of sour cream, and a sprinkle of shredded Monterey Jack cheese. Serve immediately with tortilla chips on the side for dipping.