In a bowl, combine the cumin, smoked paprika, chili powder, onion powder, garlic powder, and salt. Stir to create a spice rub.

Pat the chicken breasts with olive oil and coat them evenly with the spice rub on both sides.

Place the chicken in a 7 to 8-quart slow cooker, add the chicken broth, cover, and cook on high for about 3 hours until the internal temperature reaches 165°F.

Remove the chicken from the slow cooker and shred using two forks or a stand mixer fitted with the paddle attachment.

Return the shredded chicken to the slow cooker. Add the cream cheese, fiesta ranch seasoning, salsa, corn, beans, and diced green chiles. Stir to combine.

Cover and cook on low for 2 to 3 hours until bubbly, or on high for 1 hour.

Serve the mixture in tortillas, over rice, or lettuce wraps. Warm tortillas in a towel microwave for 30 seconds or in a skillet for 30 seconds per side for best texture.