Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add onion, garlic, and jalapeño. Sauté until the onion turns translucent—about 4 minutes.

Stir in cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Let the spices bloom for 30 seconds, smelling that warm, earthy aroma.

Nestle the chicken into the pot, pour in the broth, and bring to a gentle simmer. Cover, lower the heat, and cook until the chicken reaches 165°F—about 15–18 minutes.

Transfer the chicken to a cutting board and shred with two forks (or chop if you prefer bite-sized pieces). Return it to the pot.

Add the beans and green chiles. Simmer, uncovered, for 5 minutes, stirring occasionally. If you like thicker chili, mash a few beans against the pot’s side with your spoon.

Reduce heat to low and whisk in the cream cheese until silky smooth. Then stir in the Greek yogurt (or sour cream) for extra creaminess—avoid curdling by tempering it with a ladle of hot broth first.

Taste, then adjust seasoning: more salt, a pinch of cayenne, or another squeeze of lime.

Ladle into bowls, garnish with cilantro, a drizzle of yogurt, and lime wedges. Serve with tortilla chips or crusty bread for dipping.