Heat olive oil in a large pot over medium heat. Add the shredded chicken, white beans, corn kernels, frozen (or fresh) corn, diced green chilies, cumin, chili powder, garlic powder, and chicken broth. Stir well to combine.
Simmer the Chili:
Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to blend together.
Add Cream and Cilantro:
Stir in the heavy cream and chopped cilantro. Continue to simmer for an additional 5 minutes to heat through and blend the flavors.
Season and Serve:
Add lime juice and season the chili with salt and pepper to taste.
Serve hot, topped with crumbled queso fresco and additional cilantro for garnish.
Serving and Storage Tips:
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