Instructions

• Combine the seasonings and set aside.
• Melt the butter in a 4 ½-quart pot over medium heat. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
• Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
• Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth.) Otherwise, all beans can be added whole.
• Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil gently for 15 minutes, uncovered, then reduce to a simmer.
• Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
• Remove the chicken and shred it once cooked through. Return it to the pot.
• Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
• Taste and adjust seasonings as needed. Serve with cornbread!