Spray the insert of a crock pot with cooking spray. Add the chicken broth, black beans, diced tomatoes, can of undrained corn, and packet of ranch seasoning mix. Stir together to combine.
In a small bowl, mix together chili powder, garlic powder, cumin, and salt. Sprinkle this on both sides of each chicken breast. Place chicken into the crock pot.
Cover with the lid and cook on LOW heat for 6-7 hours.
Take chicken out and use 2 forks to shred the chicken (you can also just shred it right in the crock pot). Add the shredded chicken back in, and add the cubes of cream cheese. Cover with lid and let the cream cheese melt and soften, this takes about 30 minutes. Stir everything together until creamy and combined.
Ladle into bowl and serve with chopped cilatnro, tortilla chips, shredded cheese, and avocado slices.
If you use the full-salt chicken broth you may want to cut back the salt to 1/4 teaspoon.
I use full-fat cream cheese but you can use the 1/3 less fat cream cheese if wanted.
My crock pot cooks things pretty fast (higher temperature) so mine takes 6 hours. If you have an older one or know it cooks at a lower temperature then you may need 7 hours. You just want the chicken to be so soft and tender that it falls apart when you try to take it out to shred it.