How to make it in the Crockpot:
Add chicken breasts to the bottom of the slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Combine together.

Cover and cook on low for 8 hours, or on high for 3-4 hours.

Remove chicken to large mixing bowl or cutting board, shred, then return to slow cooker.

Add cream cheese and heavy cream, stir, then cover and cook on high for 15 minutes, or until chili is creamy and slightly thickened. The consistency will still be a brothy soup. If you would like it to be even thicker yet, mix 1 Tbsp of cornstarch into 2-3 Tbsp of water. Stir until cornstarch dissolves, then stir that mixture into the chili. Cook until thickened to your liking.


How to make it on the stove:
Dice up an onion and cook on medium heat in a large, deep skillet or dutch oven. Add a splash of oil to the pan. Mince the garlic and add in when the onions are soft. Let cook for 30 seconds, then add in the stock.

Using pre-cooked chicken like shredded rotisserie or leftover turkey breast is best for stovetop. (*If you are using fresh chicken, dice into small pieces and cook with the onions.) Add in all of the spices and salt, drained corn, green chilies, and drained and rinsed beans. Bring to a simmer, stirring occasionally, and cook for 15 mins. Turn down the heat to low when it has thickened slightly. When the boiling has seized, add in the heavy cream and cream cheese. Stir well and cook another 5 mins.

Serve with desired toppings.

Enjoy!