Place the chicken breasts at the bottom of the slow cooker and season with salt, pepper, cumin, chili powder, and smoked paprika.
Layer in the diced onion, minced garlic, drained beans, green chiles, and frozen corn over the seasoned chicken.
Pour the chicken broth over the ingredients in the slow cooker. Stir gently to combine slightly, ensuring that the chicken remains on the bottom.
Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and easily shreds with a fork.
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
Stir in the heavy cream (or half-and-half) and lime juice, mixing well to combine. Let it cook for an additional 30 minutes on low to heat through.
Ladle the chili into bowls and serve hot, garnished with fresh cilantro and any optional toppings like avocado slices, shredded cheese, or a dollop of sour cream.
Notes
For a spicier version, consider adding jalapeños or more chili powder.
This chili can be stored in the refrigerator for up to 3 days or frozen for later use.