Pour olive oil into a large pot over medium high heat. Add in chicken and cook until browned, about 5 minutes.
Add in onion, celery, and bell pepper and saute 5 to 7 minutes, until soft.
Stir in garlic, cumin, chili powder, and cayenne pepper. Cook 1 minute.
Pour in chicken broth, white beans, corn, and green chilis and bring to a simmer. Simmer 10 minutes.
Stir in cream cheese until melted. Stir in cilantro and serve hot, plain, or with desired toppings.
SLOW COOKER INSTRUCTIONS
You don’t need to use the olive oil if you are going to make this in a slow cooker. Add the other ingredients to the slow cooker but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese in about 30 minutes before you are going to eat—long enough for it to melt completely in. BEAN OPTIONSIf you can't find cannellini beans, you can also use great northern beans. Kidney, pinto, and black beans will also work but will change the color of the chili.