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Sauté the chicken & onion
Heat olive oil in a large pot over medium heat. Add diced chicken and chopped onion, cooking for 5–7 minutes until chicken is cooked through. Sprinkle in garlic powder as it cooks.
Build the flavors
Stir in the drained beans, corn, chicken broth, green chiles, cream cheese (if using), and all the spices. Bring to a gentle boil.
Simmer
Lower the heat and let it simmer for about 5 minutes, stirring occasionally.
Make it extra creamy
In a small bowl, whisk together sour cream and heavy cream until smooth. Ladle in ½ cup of the hot broth from the pot and whisk again. Stir this creamy mixture back into the chili until fully combined.
Serve & enjoy
Ladle into bowls and top with your favorite garnishes—Fritos, cheese, sour cream, avocado, or fresh cilantro.
Notes & Tips
Using pre-cooked chicken? Just reduce the simmering time to 5 minutes.
No cream cheese? A cornstarch slurry (broth + cornstarch) works as a thickener.
For extra heat, add more cayenne or diced jalapeños.
Fresh corn brings a touch of sweetness, but canned or frozen works great too!
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