Start by sauteing onion in 1 tbsp olive oil. Cook until translucent.
Add minced garlic and spies. Cook for another 30 seconds or until aromatic. Remove from heat.
In the crock pot add chicken breasts and season with salt and pepper.
Pour in chilies, beans, chicken broth and stir. Top with cream cheese dollops.
Cover and cook on low for 6 hours.
Remove and shred chicken. Add back in and stir in cilantro, cheese, corn and green onions. Cook for about 10 minutes on high or until corn is warm!
Ladle in a bowl and garnish with more cheese, cilantro, green onions and fritos or tortilla chips.