Get the broth ready. Measure 4 cups / 950ml from a carton and set it near the stove. If using a stock cube, dissolve it in 4 cups / 950ml hot water in a heatproof jug and stir until no granules remain.

Soften the onion and jalapeño. Warm 1 tbsp olive oil in a large pot (at least 5 quarts / 4.7L) over medium heat. Add the onion and jalapeño. Cook, stirring occasionally, until the onion is soft and see-through at the edges — about 5 minutes. It should look pale, not browned.

Toast the garlic and spices. Add the garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly over medium heat for 60 seconds, until the spices smell very fragrant and turn a shade darker. Do not let them burn.

Add the tomatoes, beans, and corn. Pour in both cans of tomatoes. Stir to lift any spices from the pot bottom. Add the black beans and corn. Stir to combine.

Add the chicken and broth. Lay the chicken pieces flat in the pot in a single layer. Pour the broth over the top. Add a splash of water if the chicken is not covered.

Simmer until the chicken is cooked through. Raise the heat to reach a gentle simmer — small, steady bubbles, not a hard boil. Reduce to medium-low to hold that simmer. Cook for 20–25 minutes, until the thickest part of the chicken reads 165°F / 74°C and shows no pink.

Shred the chicken. Lift the chicken out with tongs onto a cutting board. Use two forks to pull it into shreds. Return the shreds to the pot and stir in.

Melt in the cream cheese (if using). Turn the heat to low. Add the cream cheese cubes. Stir steadily for 1–2 minutes until every piece melts smoothly and no white lumps remain. Keep heat low — a hard boil causes dairy to break into grainy bits.

Taste and season. Taste the broth before adding salt. Add salt and pepper gradually. Squeeze in about half a lime to brighten the flavor.

Serve. Ladle into bowls and top with tortilla strips, cheese, sour cream, avocado, and cilantro. Serve with extra lime.