The Best White Chicken Chili

Mix the seasonings together and set them aside.
In a 4 1/2-quart pot, melt the butter over medium heat. Add the diced onions and jalapeno pepper, cooking for 5 minutes.
Gradually add the chicken broth, stirring constantly, followed by the half and half in the same manner.
(Optional: For a thicker broth, reserve 1 heaping cup of drained beans and blend them with ½ cup of broth using a food processor, blender, or immersion blender. Add this mixture to the soup along with the remaining whole beans. Otherwise, add all the beans whole.)
Incorporate the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring the mixture to a boil and let it gently boil, uncovered, for 15 minutes before reducing to a simmer.
Season the chicken with salt and pepper on both sides, then add it to the pot along with the corn. Allow it to simmer gently, uncovered, for 15-20 minutes, stirring occasionally to prevent the beans from sticking to the bottom.
Once the chicken is cooked through, remove it from the pot, shred it, and return it to the pot. Reduce the heat to low and stir in the softened cream cheese until it is fully melted into the chili.
Adjust the seasonings to taste and serve with cornbread!