Tortilla chips or stripsMonterrey jack cheese, sliced avocado, sliced jalapeños.
To the slow cooker, add the chicken breasts, and season with paprika, cumin, coriander, oregano, chilli powder, cayenne, pepper, and salt.
Add the diced onion, garlic, diced chiles, corn, and cannellini beans.
Pour in the chicken broth, and give everything a quick stir.
Cover with the lid, and cook on high for 2.5-3 hours or on low for 6 hours. The chicken is ready when the internal temperature reaches 165°F/74°C.
Remove the chicken and on a cutting board, shred it with 2 forks.
To the slow cooker, add the cream cheese and stir until it melts in the chilli. Return the chicken to the slow cooker, and stir. Cover and cook on high for 15 more minutes, the chilli will thicken and become creamy.
Serve with your favorite toppings (I used tortilla strips, sliced avocado, fresh sliced jalapeno mainly for presentation, sour cream, fresh cilantro, and lime wedges).
Cream cheese can be substituted with sour cream To make the chili even creamier, add ¼- ½ cup of half and half.
To lighten it up, leave out the cream cheese and substitute with sour cream.