PREP: Spray a large slow cooker(I use a 6-quart crockpot) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts, cut each one into 2-3 pieces.
SLOW COOKER: Add in the green enchilada sauce, drained and rinsed white beans, fat-trimmed boneless skinless chicken thighs or breasts, corn, green chiles, oregano, chili powder, cumin, paprika, cilantro, and salt and pepper to taste. I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference. Add in the chicken stock or broth. Stir everything until combined, making sure the chicken is submerged in the liquid.
COOK: Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
SHRED CHICKEN: Remove the chicken from the pan and place in another bowl. Soften/melt cream cheese in the microwave and then add to the slow cooker. Cover slow cooker and let stand while shredding the chicken with two forks. Once the chicken is shredded, leave it in the bowl for now.
FINISHING TOUCHES: Using a whisk, briskly whisk the cream cheese into the chili until it is smooth and completely incorporated. Once it is incorporated, add the shredded chicken back into the crockpot and gently stir. Add in cilantro and lime juice if using and stir through. Taste and adjust chili adding more salt/pepper as needed -- flavors should sing!
SERVE: Ladle chili into bowls and serve with desired toppings (these seal the deal!): We love adding a big handful of cheese to top each bowl, letting it slightly melt then stirring it into the chili. Then we add a scoop of sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, and/or tortilla strips. Enjoy!
STORAGE: Leftovers will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the chili or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chili, it isn't a great candidate for freezing and thawing. The milk solids will separate as the chili thaws, resulting in a grainy texture with some separation.