1. Prepare the Ingredients: Begin by chopping onions, garlic, and jalapeno peppers. Drain and rinse canned white beans if using them.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions, garlic, and jalapenos, and sauté until the onions are translucent and fragrant.
3. Add Chicken and Broth: Place boneless, skinless chicken breasts or thighs in the pot and pour in low-sodium chicken broth to cover the chicken. Bring the mixture to a gentle simmer.
4. Incorporate Spices: Stir in seasonings such as chili powder, cumin, oregano, onion powder, and other preferred spices. Allow the flavors to blend into the broth.
5. Cook the Chicken: Simmer the chicken in the spicy broth until cooked through and tender, which usually takes 15 to 20 minutes.
6. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
7. Add Beans, Corn, and Chiles: Stir in white beans, either cannellini or Great Northern, along with corn and canned green chiles. Allow them to heat through.
8. Blend for Thickness: Puree a portion of the beans and some of the broth, then return the puree to the pot to thicken the chili.
9. Stir in Cream Cheese: Add cream cheese to the pot and stir until fully melted and incorporated to create a creamy texture. Allow the chili to simmer on low heat for another 10 minutes.
10. Adjust Seasonings: Taste the chili and adjust the flavor by adding more salt, black pepper, or a pinch of cayenne if desired.
11. Serve and Enjoy: Ladle the chili into bowls and garnish as desired with toppings like avocado slices, chopped cilantro, or a wedge of lime.