Add the chicken, salt, pepper, onion powder, chili powder, pinto beans, tomatoes, garlic, onion, jalapeno, and chicken broth to the slow cooker.
Cover and cook on HIGH for 5 hours, or LOW for 8.
Shred the chicken with 2 forks, right in the slow cooker.
Add the cubed cream cheese into the soup; cover for and additional 20 minutes.
Stir the cream cheese into the soup. If cream cheese chunks may remain, dissolve by pushing them against the side of the slow cooker with the back of a spoon, and continued stirring.