Creamy Crockpot White Chicken Chili

I made this the other night and thought it was really good. A change from the usual beef/tomato chili. Leftovers heading to a bowl near me tonight!

Creamy Crockpot White Chicken Chili

1 lb boneless chicken breasts, trimmed excess fat

1 tsp salt
1/2 tsp pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder

1/4 tsp cayenne pepper

1 onion, diced
2 cloves garlic, minced
24 oz. low sodium chicken broth
2-15 oz. cans great Northern beans, drained & rinsed
2-4 oz. cans diced green chilies
1-15 oz. can whole kernel corn, drained
small handful fresh cilantro, chopped
4 oz. reduce fat cream cheese, softened
1/4 c half and half

toppings:
sliced jalapenos
sliced/diced avocado
sour cream
minced cilantro
tortilla strips
shredded Monterey jack or Mexican cheese

Add chicken breasts to bottom of crockpot, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Add diced onion, minced garlic, beans, green chilies, corn, chicken broth, and cilantro. Stir. Cover and cook on low for 8 hours or high for 3-4 hours.

Remove chicken and shred then return to crockpot. Add cream cheese and half and half, stir, then cover and cook on high for about 15 minutes or until chili is creamy and slightly thickened. Stir well and serve with desired toppings.