May be made as soup or stew.
Place the chicken breasts and chopped onions into the bottom of a slow cooker and pour tomatoes, green salsa, black beans, pinto beans, and green beans over the chicken. Sprinkle taco seasoning, cilantro, ground red chili, and cumin over the mixture and stir to combine. Cover the cooker, set on low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl. Stir until smooth and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve with one teaspoon of extra virgin olive oil drizzled over each serving. Note: For soup, leave all liquid in the cooker. For a thicker stew, remove some liquid.