Prep your aromatics. Dice the onion, mince the garlic, and chop the jalapeño if using. Rinse and drain the beans.

Build the base. Warm the olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and jalapeño and cook 1 minute until fragrant.

Toast the spices. Add cumin, chili powder, oregano, and coriander. Stir 30 seconds to wake up the flavors. Don’t skip this step—toasting spices deepens the chili’s flavor.

Add beans and chiles. Stir in the green chiles and both cans of beans. With a spoon or potato masher, lightly mash about 1/3 of the beans right in the pot. This makes the broth creamy without extra dairy.

Pour in broth and simmer. Add the chicken broth and bring to a gentle simmer. Cook 10–12 minutes to meld flavors.

Finish with chicken and creaminess. Stir in the shredded chicken. Reduce heat to low. Add the cream cheese (cut into small cubes) or half-and-half. Stir until smooth and warmed through, 3–5 minutes. Do not boil after adding dairy to keep it silky.

Brighten and season. Add a squeeze of lime juice and the cilantro. Taste and adjust salt and pepper. If you want more kick, add a pinch of cayenne or extra jalapeño.

Serve with toppings. Ladle into bowls and top with avocado, cheese, a dollop of sour cream, green onions, and crushed tortilla chips for crunch.