Begin by chopping the chicken breasts into 1-inch pieces, then set aside.
In a small dry skillet, toast the cumin briefly over medium heat until fragrant, about 30 seconds, then set aside.
Add the chicken chunks, drained white beans, chopped green chilies, minced garlic, toasted cumin, and a pinch of salt into the slow cooker, spreading them out evenly.
Pour in the chicken broth, ensuring all ingredients are submerged, then cover with the lid.
Set the slow cooker to low and cook for 6 hours, or on high for about 3 hours, until the chicken is tender and can be easily shredded.
Once cooked, use two forks to shred the chicken directly in the slow cooker, stirring it into the broth and beans for even distribution.
Add the softened cream cheese to the slow cooker, stirring until melted and the broth becomes creamy and smooth.
Squeeze in the fresh lime juice, stir well, and taste; adjust seasoning if needed.
Let the chili rest for 5 minutes off the heat so flavors meld and the broth thickens slightly.
Use a ladle to serve the creamy chili into bowls, garnished with fresh herbs or shredded cheese if desired.
