Place the finely diced yellow onion, minced fresh garlic cloves, ground cumin, dried oregano, chili powder, sea salt, and black pepper into the slow cooker basin. Create an aromatic spice foundation before adding any liquid.

Pour the low-sodium chicken stock over the aromatic base and stir gently. Add the drained and thoroughly rinsed white cannellini beans to the liquid. Pour in one can of fire-roasted diced green chilies with their packing liquid.

Lay the raw boneless skinless chicken breasts flat into the broth ensuring complete submersion. Secure the slow cooker lid tightly and set the temperature to Low heat (approximately 190°F / 88°C interior). Set a timer for exactly four hours without lifting the lid.

After four hours, insert a meat thermometer into the thickest part of the largest breast away from bone. Verify that internal temperature has reached 165°F (74°C). Once confirmed, immediately remove the cooked chicken breasts onto a cutting board using tongs.

Allow the chicken to rest for two minutes. Using two sturdy dinner forks positioned on opposite sides of each breast, gently pull apart the cooked meat into fine, succulent shards along the natural grain. The shreds should be roughly pencil-sized for optimal texture.

Using a slotted spoon, transfer approximately half a cup of the cooked white beans into a small bowl. Mash these beans vigorously with a fork until they form a thick, smooth starch paste. This paste contains released amylose starch for thickening.

Stir the mashed bean starch paste and shredded poultry fibers back into the hot broth in the slow cooker. The bean starches will immediately begin thickening the broth noticeably. Turn the slow cooker completely off at this point.

Allow the broth to cool without the lid for five full minutes. This allows the internal temperature to drop from 190°F (88°C) to approximately 160°F (71°C) — hot enough to melt cream cheese but cool enough to prevent dairy curdling.

Cut the full-fat brick cream cheese into small one-inch cubes. Allow them to reach room temperature for five minutes if necessary. Fold the cream cheese cubes into the slow cooker broth using gentle, slow stirring motions until completely melted and integrated, approximately ninety seconds.

Pour in the cultured full-fat sour cream and fold gently into the chili using continuous, smooth stirring motions. The sour cream's lactic acid bacteria help stabilize the emulsion and prevent fat separation. Never whisk aggressively or use high-speed blending.

Taste the chili and adjust seasoning with additional salt if needed. Add two tablespoons of fresh lime juice and stir gently. The citric acid will brighten the flavor profile, making the smoky chilies sing and cutting through dairy richness.

Ladle the creamy white chicken chili into deep bowls and top generously with shredded Monterey Jack cheese, fresh chopped cilantro, and jalapeño slices if desired. Serve immediately while the chili is warm and cheese topping is melting.