Stir in chicken, bone broth, diced green chiles, cumin, onion powder, garlic powder, dried oregano, dried cilantro, salt, and cayenne. Bring to a boil.
Stir in half of the beans. Mash the other half (the back of a wooden spoon or a fork works well), then stir into the chili.
Add the corn and return to a boil, stirring often.
Once boiling, reduce heat to a simmer and cover the pot. Simmer at least 10 minutes (or longer to let the flavors meld even better).
Taste and add salt as needed. Serve with cheese, fresh cilantro, sour cream (or Greek yogurt), pickled jalapenos, avocado, and/or a bit of lime juice!
