Begin by boiling the chicken breasts in a pot of salted water for about 15-20 minutes until cooked through. Once done, remove from water and let it cool slightly before shredding.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3-5 minutes until the onion is translucent.

Pour in the chicken broth, then add the creamed corn, salsa verde, and drained Great Northern beans. Stir well and allow it to come to a gentle simmer for 5 minutes.

Sprinkle in the spices: salt, cumin, oregano, black pepper, cayenne pepper, and chili powder. Stir and let simmer for another 5 minutes.

Add the shredded chicken and cream cheese cubes to the pot. Stir continuously until the cream cheese melts into the chili.

Finally, pour in the half & half and stir gently. For an optional burst of freshness, fold in chopped cilantro just before serving.