Step 1

Add chicken breasts to bottom of slow cooker. Season the top of the chicken with salt, pepper, cumin, paprika, oregano, and chili powder.

Step 2

Top with sautéed onion, minced garlic, beans, green chiles, corn, and chicken broth.  Stir well combined.

Step 3

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Step 4

Remove chicken from slow cooker and shred with two forks and return to slow cooker.

Step 5

Stir in light cream cheese. Cover and cook on HIGH for an additional 15 minutes, or until chili is creamy and slightly thickened.

Step 6

Stir until well combined. Then serve with your favorite toppings!

Step 7

Let the chili cool completely and store in an airtight container in the refrigerator for up to five days.

Step 8

Reheat on the stove top or in the microwave.

Step 9

Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.

Step 10

Then add garlic. Add the remaining chili ingredients to your Instant Pot except for light cream cheese cubes.

Step 11

Stir and close the lid, set the valve on "sealing", and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.

Step 12

Once it’s finished, do a quick pressure release.

Step 13

Remove chicken from Instant Pot and shred with two forks and return to the Instant Pot.

Step 14

Stir in the light cream cheese cubes and press the "sauté" button so it heats through, about 2 minutes.

Step 15

Stir until well combined. Then serve with your favorite toppings!

Step 16

Let the chili cool completely and store in an airtight container in the refrigerator for up to five days.

Step 17

Reheat on the stove top or in the microwave.