Add onion, garlic, fresh and canned chiles, cumin, oregano, thyme, garlic powder, onion powder, chicken bouillon and chicken broth to the slow cooker. Stir until combined and bouillon is dissolved. Drop in whole chicken breasts and 2 cans of drained beans. Reserve the third can of beans to add later.

Cook on low for 6–7 hours or high for 3½–4 hours.

Just before serving, remove chicken breasts from the slow cooker and shred. Ladle about 1 cup of the broth from the slow cooker into a blender. Don’t worry if there are some veggies in the broth. Add the remaining drained can of beans to the blender. Blend until smooth then stir purée back into the pot to thicken the chili.

Add shredded chicken back into the pot along with the corn kernels, fresh chopped cilantro and lime juice. Stir well and season to taste with salt and pepper.

Serve with sour cream, lime wedges, a sprinkle of red pepper flakes and crispy tortilla chips.