Add the chicken breasts and broth to a 3- to 4-quart Dutch oven or soup pot. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover and simmer for 15 minutes, or until a meat thermometer reads 165°F when inserted into the thickest part of the chicken.

Remove the cooked chicken to a cutting board and let it rest for 1-2 minutes. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the pot with the broth.

Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir to combine evenly.

Cut the cream cheese into small cubes and stir into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring every 2-3 minutes as the cream cheese gradually melts into a creamy sauce.

For an even thicker consistency, whisk together the cornstarch and water in a small bowl and stir into the simmering chili during the last few minutes of cooking. Taste and adjust seasoning as needed.

Serve hot with your favorite toppings such as tortilla chips, avocado, lime wedges, salsa, shredded cheese, or jalapeños.