Cut the chicken breasts into 1-inch chunks and pat them dry with paper towels—this helps them brown better. In a small bowl, combine the garlic powder, 1 teaspoon of cumin, salt, and pepper, then generously coat all the chicken pieces with this seasoning mixture. Let the seasoned chicken sit for a few minutes while you dice the onion into 1/2-inch pieces and mince the garlic cloves. Having everything prepped and ready will keep your cooking smooth and efficient.

Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, sear the seasoned chicken for about 6 minutes, stirring occasionally, until the pieces are golden brown on the outside (they don't need to be cooked through). Transfer the seared chicken to a clean plate and set aside. In the same pot, add the remaining 1 tablespoon of oil, then add the diced onion and minced garlic. Sauté for about 4 minutes, stirring frequently, until the onion becomes translucent and fragrant. I like to let the garlic cook just until fragrant—any longer and it can turn bitter.

Add the 4 teaspoons of ground cumin, oregano, chili powder, and 1/2 teaspoon each of salt and pepper to the sautéed onions and garlic. Stir constantly for about 1 minute to toast the spices and release their essential oils—this blooming technique is what gives the chili its deep, complex flavor. Pour in the 32 ounces of chicken stock and stir well to combine all the flavors.

Drain and rinse the 30 ounces of Great Northern beans (or if using canned beans in liquid, use them as-is for extra body). Add the beans and 11 ounces of corn to the pot along with the spiced broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld and the beans to warm through completely.

Cut the softened cream cheese into small cubes and stir it into the simmering chili until it's completely melted and incorporated—this creates a rich, velvety texture. Return the seared chicken from Step 2 to the pot and stir gently to combine. Simmer everything together for another 10 minutes so the chicken finishes cooking through and all the flavors come together. The cream cheese adds both richness and a subtle tang that balances the spices beautifully.

Remove the pot from heat and stir in the 1/4 cup of shredded Monterey Jack cheese and 3 tablespoons of freshly chopped cilantro until the cheese is melted and the cilantro is evenly distributed. Taste the chili and adjust seasonings if needed. Ladle the chili into bowls and serve warm with any optional toppings: additional Monterey Jack cheese for extra richness, a dollop of sour cream for cooling creaminess, sliced green onions for a fresh crunch, or extra cilantro for brightness.