Let’s dive into the process of bringing this dish to life in your kitchen:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
2. Add the cubed chicken breasts to the pot, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.
3. Pour in the chicken broth, and add the white beans, canned corn, frozen corn, diced green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
4. Bring the mixture to a gentle simmer, then cover and let it cook for 20 minutes, allowing the flavors to meld beautifully. This is a great moment to reminisce about the meals that have brought your own family together.
5. Reduce the heat to low, stir in the heavy cream, and let the chili simmer for another 5 minutes. This step adds a luscious creaminess that ties all the flavors together.
6. Serve the chili hot, garnished with crumbled cotija cheese and fresh cilantro. A squeeze of lime over each bowl adds a refreshing brightness that I learned to love during a family trip to Mexico.