Crockpot White Chicken Chili

Gather ingredients, dice onion and mince garlic.
Using a skillet over medium heat, add in olive oil and diced onion and cook until tender. Once onions are cooked down, add minced garlic. Cook for 2 minutes and reduce heat to medium low. Add in all your seasonings (cumin, cayenne, pepper, paprika and oregano) and stir around for 2 minutes.
Place chicken breasts into crock pot or slow cooker. (trim fat if preferred)
Add in cooked onion mixture, chicken stock, fire roasted green chilies, and corn. Set your slow cooker to high for 4 hours. At the 2-hour mark, remove cream cheese from refrigerator and place on countertop to soften. Note: If using whipped cream cheese, leave it in the refrigerator.
10 minutes before the 4 hours is up, pour two cans of beans into a bowl (don't drain). Using a smasher, smash the beans (don't puree) and set aside.
Remove chicken from slow cooker or crock pot and shred the chicken.
Place shredded chicken back into the crockpot. Add in smashed beans and remaining 1 can of beans (unsmashed and not drained). Place cover on and cook for 1 more hour.
Remove the lid and stir in cream cheese. Cook for another few minutes so all the cream cheese melts.
Scoop out soup into bowls, season with salt and top with your favorite toppings.