Preheat oven to 350 degrees.
Add boneless chicken breast to non stick baking pan. Bake for 40 minutes until chicken is thoroughly cooked.
You can either cut the chicken into cubes or shred it for the chili.
In a frying pan, add 1 tbs of olive oil. Sauté 1/2 of the chopped onion and garlic cloves until tender then add into the Crock Pot.
Drain beans, corn and tomatoes with green chillies. Add them to into the Crock Pot.
Add in the diced/shredded chicken to the Crock Pot.
Next add the broth, milk, 2 tbsp of olive oil and seasonings into the Crock Pot and stir until mixed well.
Let simmer in Crock Pot for two hours.
Serve with the toppings for the garnish and cornbread.