In a slow cooker, place the boneless skinless chicken breasts at the bottom. Layer in the diced yellow onion and minced garlic, followed by the drained Great Northern beans. Add the diced green chiles, low-sodium chicken broth, and frozen corn. Sprinkle in all the seasonings evenly.

Cover the slow cooker with its lid and set it to cook on low for 4 to 5 hours or on high for 3 to 4 hours.

Once the cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the slow cooker and stir.

Mash a portion of the beans against the sides of the slow cooker to thicken the broth. Stir the mashed beans back into the chili.

Gradually add the softened cream cheese to the chili, stirring until fully melted and smooth.

Taste your chili and adjust the seasoning as needed. Serve hot with optional toppings like shredded cheese or cilantro.