In a large pot, heat 2 tablespoons of avocado oil over medium heat. Add 1 cup of diced onion and 1 teaspoon of kosher salt; cook for about 6 minutes until the onions are soft and translucent.

Stir in 3 minced garlic cloves and 1 tablespoon of chili powder into the softened onions. Sauté for about 1 minute until fragrant.

Add 1 can of drained and rinsed black beans, 1 cup of corn, 1 can of unsalted diced tomatoes, and 1 can of green chiles to the pot. Mix thoroughly and let simmer for a couple of minutes.

Nestle in 2 boneless, skinless chicken breasts and season with a bit more salt. Cover and bring to a gentle boil for about 5 minutes.

Once boiling, reduce the heat to low and simmer for approximately 15 minutes. Stir occasionally.

Remove the chicken breasts and shred them. Return the shredded chicken to the pot.

Add 8 ounces of softened cream cheese into the chili. Stir continuously until it melts and combines seamlessly.