Season the
chicken breasts
with
salt
and
black pepper
. Heat 2
olive oil
in a Dutch oven or large pot over medium heat. Add the chicken breasts and cook for about 5 minutes per side. Set the chicken on a plate. Add the remaining 1 tablespoon oil to the Dutch oven along with the
white onion
and
garlic
and cook over medium heat, stirring occasionally, until the onion is slightly softened, 3 to 4 minutes. Stir in the
corn kernals
and cook just to heat through, about 1 minute for frozen or 30 seconds for canned. Add the
diced fire-roasted tomatoes with green chilis
,
chicken broth
, chicken,
black beans
,
green chiles
,
chili powder
,
cumin
,
oregano
,
paprika
,
salt
, and a few twists of pepper and stir to combine. Add the
cream cheese
pieces to the pot and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Remove the chicken from the pot, shred or slice it, then return back to the pot. Stir in the
kale
, taste for salt and heat, and adjust to your taste. Add more chicken broth if you prefer a thinner chili. Serve in a big pot with bowls and all the toppings.