Buffalo Chicken Chili

1 1/2 lbs chicken breast
1/2 T chili powder
1/2 T paprika
2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1 cup corn
2 cans fire-roasted tomatoes with green chiles
2 cans cannellini beans
1/2 cup buffalo sauce
2 cups low-sodium chicken broth
4 ounces cream cheese, room temp.
4 ounces cottage cheese, blended (can be more easily blended with a little of the soup liquid at the end)

Combine all ingredients except the cheeses into a slow cooker and cook on low for 5-6 hours. Remove chicken to a plate and shred. Place cream cheese into the soup and stir until completely combined. Place chicken back into the pot, then add the cottage cheese and stir until creamy.