1-First: place 1 lb of boneless skinless chicken breasts, trimmed of excess fat, into the slow cooker. Season them with 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, 3/4 tsp oregano, 1/2 tsp chili powder, and 1/4 tsp cayenne pepper for a kick that builds as it cooks.

2-Next: add 1 diced yellow onion, 2 minced garlic cloves, 2 cans (15 oz each) of great Northern beans (drained and rinsed), 2 cans (4 oz each) of diced green chiles (one hot and one mild), 1 can (15 oz) of whole kernel corn (drained), 24 oz low sodium chicken broth, and a small handful of fresh chopped cilantro. Give it all a good stir to mix the flavors.

3-Now: set your slow cooker to low for 8 hours or high for 3-4 hours, letting the ingredients meld into a delicious base. Once done, remove the chicken, shred it with forks, and return it to the pot. Then, stir in 4 oz of softened reduced fat cream cheese and 1/4 cup half and half.

4-Finish: by cooking on high for another 15 minutes until everything is creamy and slightly thickened. For a smoother texture, soften the cream cheese with a bit of the chili liquid before adding it along with the half and half. This step-by-step approach makes it straightforward and rewarding.