Step 1

Add all the ingredients except the cream cheese and cilantro to a Crockpot. Roughly toss to combine.

Step 2

Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours.

Step 3

When done, remove chicken and set on a plate. Use an immersion blender to puree about a 1/3 portion of the chili to thicken it, leaving some of the beans whole.

Step 4

If you don't have an immersion blender, you can also transfer a few ladlefuls of the chili to a food processor or blender and pulse a few times, then stir the mixture back into the chili.

Step 5

Shred the chicken with two forks and add back to the Crockpot to toss with the white bean mixture. Finally, stir in the cream cheese and cilantro.

Step 6

Serve up and top with sour cream, shredded cheese, tortilla strips (highly recommended!) + anything else that sounds good and enjoy!