Add chicken breasts to the bottom of a 6-quart slow cooker. Season on both sides with 1 ½ Tablespoons This Little Goat went to Grillville spice and 1 teaspoon kosher salt.\nAdd in the diced onion, garlic, beans, chiles, corn and chicken broth. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is very tender and shreds easily. \nUsing tongs, remove the chicken and transfer to a large bowl or cutting board. Once cool enough to handle, shred using tongs or 2 large forks. Return to the slow cooker. Stir in the cream cheese, juice of 1 lime and remaining 1 ½ Tablespoons This Little Goat went to Grillville spice.\nCover and continue cooking over high heat, allowing the flavors to meld and mixture to thicken, about 10-15 minutes more. Season to taste with salt. \nLadle soup into bowls and top with fresh cilantro leaves, diced avocado, tortilla strips and\/or shredded cheese. Serve warm.