Sauté the onion

• Heat the olive oil in a large pot over medium heat.
• Add the onion and cook until fragrant.

Bloom the aromatics and spices

• Stir in the garlic, jalapeño, cumin, smoked paprika, chili powder, oregano, coriander, cayenne and a pinch each of salt and pepper.
• Cook until very fragrant.

Simmer the chicken

• Add the chicken, then stir in the broth and season with more salt and pepper.
• Partially cover and simmer over medium-low heat until the chicken is cooked through.

Shred the chicken

• Pull the chicken out of the pot and shred it using two forks.

Melt in the cream cheese

• Stir the cream cheese into the pot until smooth.

Add the remaining ingredients

• Stir in the shredded chicken, white beans, salsa verde, green chiles, sour cream and pepper jack cheese.
• Cook until the cheese is melted.

Finish with cilantro

• Remove the pot from the heat and stir in the cilantro.

Serve

• Ladle the chili into bowls.
• Top with sour cream, cheese, avocado and cilantro.
• Zest the lime over each bowl and serve with lime juice.