Step 1

Season the chicken breasts evenly on both sides with the chili powder, cumin, salt, smoked paprika, black pepper, and cayenne pepper.

Step 2

Place the chicken in the bottom of a 6-quart or larger slow cooker. Top with the diced onion, minced garlic, white beans, green chilis, corn, salsa verde, and broth. Stir to combine.

Step 3

Place the lid on the slow cooker and cook on low heat for 6-8 hours, or high heat for 3-4 hours.

Step 4

Turn the slow cooker to HIGH (if you had been cooking on low). Remove the chicken and shred, while keeping the slow cooker covered.

Step 5

In a small bowl whisk together the cornstarch with the cold milk or water until smooth.

Step 6

Remove the lid from the slow cooker and return the chicken, then, whisk in the cornstarch mixture.

Step 7

Continue cooking on high for 15-20 minutes until thickened.

Step 8

Add the sour cream to a medium bowl and stir in one ladle full of the liquid from the soup, then stir the sour cream mixture back into the soup.

Step 9

Stir in the cream cheese until melted.

Step 10

Season the chicken as directed above. Place the chicken breasts into the bottom of a 6 quart or larger instant pot.

Step 11

To the pot add the onion, garlic, beans, green chilis, corn, salsa and broth. Stir briefly to combine.

Step 12

Place the lid on the pot and set the valve to sealing. Cook on manual (pressure cook) for 10 minutes. Allow the pot to natural release for 10 minutes, the release any remaining pressure.

Step 13

Once the pressure is released, open the lid and turn the pot off. Then, turn the pot to the saute or soup setting.

Step 14

In a small bowl whisk together the cornstarch and water. Whisk into the boiling soup constantly for about 1 minute, until thickened.

Step 15

Turn off the pot and stir in the sour cream and cream cheese until smooth.

Step 16

Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.