Assemble in Slow Cooker: Place the chicken breasts at the bottom of a 6-quart slow cooker. Add the diced onion, minced garlic, rinsed cannellini beans, green chiles, frozen corn, chicken bone broth, cumin, chili powder, oregano, onion powder, garlic powder, salt, and black pepper. Stir gently to distribute the seasonings around the chicken.

Cover & Slow Cook: Cover tightly with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and registers at least 165°F in the thickest part.

Shred the Chicken: Transfer the cooked chicken breasts to a clean cutting board and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker.

Melt Cream Cheese & Sour Cream: Add the cubed cream cheese and sour cream into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes until the cream cheese is completely soft. Whisk or stir vigorously until the melted cheeses blend seamlessly into a velvety, creamy white chili broth.

Brighten & Serve: Stir in the fresh lime juice. Ladle the steaming chili into bowls and top generously with shredded Monterey Jack cheese, fresh cilantro, sliced avocado, and crispy tortilla chips on the side!