Place chicken breasts and chicken broth into a 3-4 quart Dutch oven or soup pot. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and let simmer for 15 minutes or until the chicken is thoroughly cooked and tender.

Remove the chicken breasts from the pot and shred them using two forks on a cutting board. Return the shredded chicken to the pot with the broth.

Add the beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt to the pot. Stir well to combine.

Cut the cream cheese into small cubes and stir it into the pot. Cover and simmer over medium heat for 10 minutes.

Stir to incorporate the melted cream cheese. For a thicker consistency, mix cornstarch and water together and add to the chili.

Serve with optional toppings such as additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, or jalapeños.