In a small bowl, mix the chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes. Set this mix aside.

Melt the butter in a large pot over medium heat. Add the diced onions and jalapeno. Cook for about 5 minutes until they soften. Then add the minced garlic and cook for another minute.

Sprinkle the flour over the cooked veggies and toss to coat. Cook this mixture for 2 minutes until the raw flour smell disappears.

Gradually pour in the chicken broth and half and half while stirring continuously.

If desired, reserve 1 cup of the drained cannellini beans. Blend these with 1/2 cup of the broth until smooth, then return them to the pot along with the rest of the whole beans.

Add the reserved seasonings, hot sauce, Worcestershire sauce, and green chilies to the pot. Stir well and bring the mixture to a boil. Let it simmer uncovered for 15 minutes.

Season the chicken breasts with salt and pepper. Add them to the pot along with the corn. Simmer uncovered for 15-20 minutes, stirring occasionally.

Remove the chicken from the pot, shred it with two forks, and return it back to the chili.

Reduce the heat to low and stir in the softened cream cheese until it’s fully melted.

Ladle the chili into bowls and let everyone garnish as they like with lime wedges, diced avocado, sour cream, tortilla strips, Fritos, or cheese.