Add chicken breasts to slow cooker. Add salt and pepper to taste, cumin, oregano, and chili pepper.
Next, add the diced onion, minced garlic, great Northen beans, corn, enchilada sauce, chicken broth, and chopped cilantro. Stir until well combined.
Cover and set the slow cooker to LOW for 8 hours or HIGH for 3-4 hours.
After the chili has cooked, remove the chicken with a slotted spoon or tongs to a medium bowl. Shred the chicken using two forks. Return the shredded chicken to the slow cooker.
Add the cream cheese and heavy cream. Stir to combine, cover the chili and continue to cook on HIGH or until the chili has thickened and is creamy.
Serve the soup in bowls topped with sour cream, sliced avocado, shredded cheese, tortilla chips, or fresh cilantro. Enjoy.