Diced the yellow onion and minced the garlic. Add them to your Crockpot along with ground cumin, dried oregano, chili powder, salt, and black pepper. Stir together.

Incorporate green chiles, shredded chicken, drained white beans, and frozen sweet corn. Pour chicken broth over the mixture.

Cover the Crockpot and set to low heat. Cook for 4 to 6 hours without stirring.

In the last 5 minutes, add softened cream cheese, stirring until it blends. Then fold in pepper jack cheese, sour cream, and lime juice.

Ladle the chili into bowls and garnish with cilantro, additional cheese, or sour cream as desired.