Heat 1 tablespoon of olive oil in a large heavy Dutch oven or soup pot over medium heat. Add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.

Add the minced garlic, ground cumin, Mexican oregano, mild chili powder, ground coriander, kosher salt, and black pepper. Stir constantly for 60 seconds until delightfully fragrant and the spices bloom into the warm oil.

Pour in the low-sodium chicken bone broth, undrained canned green chiles, and sweet yellow corn. Add the rinsed white beans, setting aside 1/2 cup of beans in a small bowl.

Using a fork or potato masher, mash the reserved 1/2 cup of white beans with a few spoonfuls of warm broth into a smooth paste, then stir it back into the pot. (This naturally thickens the chili broth with hearty bean starch).

Stir in the shredded cooked chicken. Bring the chili to a rolling boil over medium-high heat, then reduce the heat to low, cover partially, and let simmer gently for 15 to 20 minutes to meld the flavors.

Reduce the heat to low. Stir in the softened cubed cream cheese and freshly shredded Monterey Jack cheese. Whisk or stir steadily for 2 to 3 minutes until the cheeses melt completely into a silky, luscious, creamy broth.

Remove the pot from the heat. Squeeze in 1 tablespoon of fresh lime juice and stir in the freshly chopped cilantro. Taste and adjust seasoning with a pinch more salt or black pepper if desired.

Ladle hot chili into deep ceramic bowls. Garnish with ripe avocado cubes, extra shredded cheese, fresh cilantro leaves, and serve with crispy corn tortilla chips and lime wedges!