Add 2 pounds boneless chicken breast, cannellini beans, diced green chiles, sweet corn, chicken broth and seasonings into the slow cooker. Set it to low heat around 200°F for 6 to 7 hours. Stir with a wooden spoon in slow circles until the ingredients are evenly distributed. You'll see the pale chicken pieces surrounded by golden broth and white beans. The mixture should smell fresh from cumin and garlic after several hours. Miss this timing and the chicken can become dry before the flavors fully develop. Low slow cooking breaks down proteins gently so the broth absorbs deeper flavor.

Remove the chicken after 6 hours at 200°F and shred it using two forks with a pulling motion. Return the pieces to the chili and stir gently for 2 minutes until the broth coats the shredded meat. The chicken should separate easily and look moist with strands blending into the creamy broth. You'll notice the beans soften slightly while the chili thickens. Skip this step and the chicken texture stays uneven. Shredding increases surface area so the broth clings better to each piece.

Mash 1 cup cannellini beans directly into the chili and stir for 3 minutes at 200°F. Use the back of a spoon with firm presses against the side until some beans release their starch. The broth changes from thin and pale to thicker with a creamy finish. You'll see small bean pieces throughout and smell the spices becoming stronger. Go too far and the chili can lose its chunky texture. Bean starch thickens the broth naturally without needing heavy ingredients.

Add lime juice and fresh cilantro after the chili rests for 10 minutes at room temperature. Stir with a spoon using gentle folding motions for 1 minute then scoop a serving into a white bowl. The finished chili should show creamy broth, tender chicken strands and uneven bean shapes. You'll see fresh green cilantro and colorful toppings across the surface. Forgetting the resting window can mute the final flavors. Fresh finishing ingredients brighten slow-cooked flavors after the long cooking time.