Place the chicken breasts, 1.5 cups salsa, water, cumin, chili powder, and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure).

Preheat oven to 450°F. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and roasty-looking.

When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 0.5 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.

Spoon chicken chili into a bowl, top with desired garnishes. Repeat with deliciousness!