In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and 1/2 tsp of the salt; cook until soft, about 6 minutes. Add garlic and chili powder and cook another minute, until fragrant.

Add the black beans, corn, diced tomatoes (undrained), diced green chilies to the pot. Stir well to combine all the ingredients, then add the whole chicken breasts along with remaining salt.  It will look dry, but don’t be tempted to add water (which will dilute the flavor). The chicken will release flavorful liquid as it cooks.

Bring the chili to a boil, then reduce the heat and simmer (stirring occasionally to prevent scorching), until chicken is cooked through, about 15 minutes.

Using tongs, remove the chicken from the chili and transfer to a plate. Use two forks to shred it apart into small pieces, then return it to the pot.

Add the cream cheese to the chili. Stir until the cream cheese is melted and fully incorporated into the chili. Continue cooking for another few minutes to allow the flavors to meld.

Taste the chili and season with more salt if needed.