Prepare the Ingredients: Dice one onion and mince three cloves of garlic. Open two cans of white beans and drain them. Set your Crock Pot to low heat and gather all your ingredients.

Sauté the Aromatics: In a skillet, heat a splash of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes, then stir in the minced garlic for another minute.

Combine Ingredients in the Crock Pot: Transfer the sautéed onion and garlic mixture into the Crock Pot. Add the boneless chicken breasts, drained white beans, green chilies, and chicken broth. Sprinkle in the spices and stir gently.

Cook the Chili: Set your Crock Pot to low and let it cook for 6-8 hours, or on high for 3-4 hours.

Shred the Chicken: Carefully remove the chicken breasts from the crock pot, shred them, and return to the pot.

Add the Creamy Element: Add an 8-ounce block of cream cheese to the chili and stir gently for about 10 minutes until melted.

Garnish and Serve: Ladle the chili into bowls, and top with cilantro, sour cream, and shredded cheese. Serve warm.