Begin by preparing your ingredients: if using raw chicken breasts, season lightly with salt and pepper, then chop into large chunks. If using cooked rotisserie chicken, shred into bite-sized pieces.
Add the chicken to the slow cooker, then pour in the chicken broth, ensuring the chicken is mostly submerged. This helps it cook evenly and absorb flavors.
Stir in the rinsed white beans, diced green chilies, cumin, and chili powder. Use a wooden spoon or spatula to combine everything thoroughly, coating the beans and spices evenly.
Cover the slow cooker and set it to low. Let it cook for about 6 hours, or until the chicken is tender and shreds easily, and the flavors have melded into a fragrant, bubbling chili.
Once cooked, stir in the softened cream cheese until fully melted and the chili becomes velvety and thick. This adds richness and a smooth texture to the dish.
Squeeze fresh lime juice into the chili and stir well. The bright citrus flavor cuts through the richness and enhances the overall taste.
Taste and adjust seasoning with salt, pepper, or additional chili powder if desired. Let the chili rest, uncovered, for about 10 minutes to thicken slightly and allow flavors to settle.
Serve hot in bowls, garnished with chopped cilantro if you like, along with your favorite toppings such as shredded cheese or sliced jalapeños. Enjoy the warm, smoky, creamy goodness!
