Prepare the Vegetables: Spray a large pot with olive oil spray and heat over medium. Add the sliced poblano peppers and sweet onion to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and become slightly caramelized.

Add the Spices: Stir in the cumin and a few pinches of kosher salt. Cook for another minute until the spices are fragrant, ensuring they coat the vegetables well.

Add Beans, Broth, and Chicken: Pour in the can of white beans, including their liquid, and the chicken broth. Add the bay leaf for flavor. Nestle the chicken breasts (or thighs) into the broth mixture, making sure they are submerged. Bring the chili to a simmer and cook for about 20-25 minutes, or until the chicken is cooked through and tender.

Prepare the Corn Tortillas: While the chili simmers, toast the corn tortillas. You can do this in a dry skillet over medium heat for about 1-2 minutes per side, or directly over a gas flame for a charred flavor. Once toasted, cut the tortillas into thin strips and set aside.

Shred the Chicken: After cooking the chicken, take it out of the pot and use two forks to shred it. Put the shredded chicken back into the pot and mix in the sweet corn. Allow it to simmer for another 5 minutes to let the flavors combine beautifully.

Season and Serve: Remove the bay leaf and adjust seasoning with kosher salt as needed. Ladle the chili into bowls and top with your choice of fresh cilantro, jalapeño slices, lime wedges, and tortilla strips. For an extra creamy and flavorful kick, add optional toppings like sliced avocado, Greek yogurt, low-fat sour cream, diced red onion, or Jack cheese.