Dice the onion into 1/2-inch pieces and cut the chicken breasts into 1-inch chunks. In a small bowl, combine the cumin, oregano, black pepper, cayenne pepper, and garlic powder—toasting these spices together in a dry pan for about 30 seconds before mixing will intensify their flavors if you have time. This prep work ensures everything is ready when you need it and allows you to work efficiently once cooking begins.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the chicken chunks and cook for about 4-5 minutes, stirring occasionally, until the exterior is golden and no longer pink. Add the diced onion and continue cooking for another 2-3 minutes until the onion becomes translucent and fragrant. The browning of the chicken creates fond (flavorful browned bits) that will deepen the soup's flavor.

Add the spice mixture from Step 1 to the chicken and onions, stirring constantly for about 1 minute to toast the spices in the hot pot and release their essential oils. Add the roasted green chile, beans, corn, chicken broth, and cream cheese (which will begin to melt and enrich the broth). Season with salt. Stir well until the cream cheese is mostly incorporated, then bring the soup to a gentle boil over medium-high heat.

Once the soup reaches a boil, reduce the heat to low and let it simmer for 5 minutes to meld the flavors together. While the soup simmers, whisk together the sour cream and heavy cream in a bowl until smooth and combined. This tempering mixture will add richness and creaminess to the final dish without breaking or curdling when added to the hot soup.

Remove the pot from heat. Ladle about 1/2 cup of the hot broth from the soup into the cream mixture and whisk vigorously until smooth—this tempering step gradually brings the cream to temperature, preventing it from curdling when stirred into the hot soup. Pour the cream mixture back into the pot and stir gently until fully incorporated. I find that whisking the cream base with the hot broth separately ensures a silky, smooth final texture rather than adding cream directly, which can sometimes create lumps.

Taste the soup and adjust seasonings as needed—add more salt, cayenne, or a squeeze of lime if desired. Ladle the chili into bowls and serve while hot. You can garnish with diced onion, cilantro, tortilla strips, or additional sour cream if you like.