Begin by warming olive oil in a large pot over medium heat.

Season the boneless chicken breasts with salt and pepper. Sear them in the pot for about 5-7 minutes on each side until they develop a beautiful golden brown color. Once done, remove and set aside.

In the same pot, add chopped onions and minced garlic. Sauté these ingredients for about 5 minutes until they become fragrant and the onions turn translucent.

Toss in the diced jalapeños and continue cooking for another 2 minutes.

Carefully pour the low-sodium chicken broth into the pot and bring it to a boil. While waiting, shred the previously cooked chicken, then stir it back into the pot along with corn and softened cream cheese.

Let it simmer for about 10 minutes. Stir in the shredded cheddar cheese until fully melted.