Place chicken & aromatics: Place trimmed chicken breasts into the bottom of a 5 to 7-quart slow cooker. Add diced onion, minced garlic, cannellini beans, sweet corn, and undrained green chiles around the chicken.

Season & add broth: Sprinkle ground cumin, chili powder, oregano, smoked paprika, salt, and pepper over the ingredients. Pour in chicken bone broth.

Cook on Low or High: Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the chicken is tender and registers 165°F (74°C).

Shred chicken: Remove chicken breasts to a cutting board (or shred directly in the pot) using two forks into tender bite-sized shreds. Return shredded chicken to the slow cooker.

Optional restaurant-style thickening trick: Scoop 1 cup of beans and broth into a small bowl, mash smoothly with a fork or potato masher, then stir back into the chili to create a naturally rich, thick body.

Melt cream cheese: Add cubed softened cream cheese and shredded Monterey Jack directly into the hot chili. Cover and let sit on LOW for 10 to 15 minutes until cheeses melt.

Stir & finish: Whisk gently with a wooden spoon until completely smooth and velvety. Stir in fresh lime juice and season with additional salt and pepper if needed.

Ladle & garnish: Ladle piping hot chili into bowls. Crown with fresh sliced avocado, crispy crunchy tortilla strips, chopped cilantro, a dollop of sour cream, and lime wedges.