Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.
Add the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.
Lay the chicken breasts in the bottom of the prepared crock pot.
Sprinkle the black beans on top of the chicken.
Pour the chicken broth mixture over the black bean layer.
Sprinkle the crumbled cooked bacon over the broth mixture.
Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.
When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.
Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.
Stir in the shredded cheese.
Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot
If you are pressed for time, you can substitute rotisserie chicken from the grocery store for the raw chicken breasts. Instead of cooking on high for 4 hours, you can reduce the cooking time for the base of the chili to 2 hours. Add the shredded rotisserie chicken 30 minutes before serving.
Chicken is cooked when the internal temperature reaches 165°F.
If you are serving a crowd, you can keep your chili on a warm setting in the slow cooker while serving.