Dice the onion into 1/4-inch pieces and mince the jalapeño, removing seeds if you prefer less heat. Roughly chop the cilantro and thinly slice the green onion. In a small bowl, combine the chili powder, garlic powder, ground cumin, sea salt, and black pepper—this pre-mixed blend will distribute evenly throughout the chili and prevent clumping. Having everything prepped and measured before cooking ensures the chili comes together smoothly once the pan heats up.

In a large pot or Dutch oven over medium-high heat, combine the shredded chicken, chicken broth, diced onion, and minced jalapeño. Bring the mixture to a boil, which will help soften the onion and allow the jalapeño to infuse its flavor into the broth. This initial boil creates the flavorful foundation for the chili. I like to let this bubble for about 2-3 minutes to really develop that base before adding the cream cheese.

Reduce the heat to medium and add the softened cream cheese to the pot. Stir constantly for 2-3 minutes until the cream cheese fully melts and integrates smoothly into the broth, creating a creamy, cohesive sauce. If the cream cheese is cold or difficult to incorporate, add it in smaller chunks rather than one large piece. Using softened cream cheese at room temperature is key to preventing lumps—it'll dissolve much faster than cold cream cheese.

Stir in the drained and rinsed black beans, corn with red peppers, and the spice mixture from Step 1, along with the chopped cilantro. Mix well to distribute all ingredients and seasonings evenly throughout the chili. The beans and corn add substance and texture while the cilantro brightens the overall flavor profile. Continue cooking over medium heat for 5-7 minutes, stirring occasionally, until everything is heated through and the chili reaches a thick, rich consistency.

Taste the chili and adjust seasonings if needed. Ladle the chili into bowls and top each serving with your desired garnishes. The toppings add textural contrast and fresh flavor to balance the creamy richness of the chili.