Place your Dutch oven over medium-high heat and add 1 tbsp (15ml) of olive oil. Add the diced yellow onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic, ground cumin, dried oregano, salt, and black pepper. Cook for exactly 1 minute until fragrant.

Pour in the 4 cups (960ml) of chicken broth, scraping the bottom of the pot. Add the diced green chiles, drained cannellini beans, and sweet corn kernels. Submerge the 1 lb (450g) of chicken breasts into the liquid. Bring to a boil, reduce heat to low, and cover.

Simmer for 15-20 minutes until the chicken reaches 165°F (74°C). Remove the chicken to a cutting board and use two forks to pull the meat into bite-sized shreds. Return the shredded chicken to the pot and stir.

Cut the 4 oz (115g) of softened cream cheese into smaller cubes and drop them into the simmering chili. Stir continuously for 3-5 minutes until the cheese is completely melted and the broth is thick and creamy. Remove from heat immediately.

Ladle the chili into shallow stoneware bowls. Top generously with slices of fresh avocado, shredded Monterey Jack cheese, and roughly chopped cilantro. Serve immediately.