After cooking and shredding chicken, combine all of the above ingredients (except for cheeses) in a 6 quart or larger pot. I used my large crock pot. Cover and simmer for a minimum of one hour. Cook longer for a thicker chili. Add the creamed cheese and stir until chili looks white and not clotted. Bring temperature of chili back to hot after adding creamed cheese.
Add a few PepperJack cheese cubes and a few black bean corn chips to your bowl when you serve it. Any kind of corn chips will work. I prefer the black bean chips for a Southwestern color and flavor.
