Preheat the oven to 350 degrees. Place the chicken on a baking sheet. Drizzle with olive oil and season both sides with salt, pepper, and about 2 teaspoons of Rumi Kabul Piquant spice blend.
Transfer to the oven and roast for about 30 minutes, until cooked through. Let cool slightly, then shred the chicken using 2 large forks. Set aside.
Heat 1 tablespoon of olive oil in a large stock pot over medium heat. Add in the onion and a pinch of salt and saute until beginning to turn translucent, about 3-5 minutes.
Add in the garlic and jalapeno, if using, and saute until fragrant, about 1-2 minutes more.
Add in the chicken broth, diced chicken, green chilis (with liquid), remaining 1 Tbsp Kabul Piquant spice blend, and 2 teaspoons salts.
Bring to a boil, then reduce the heat to a gentle simmer. Let simmer for about 15-20 minutes, allowing the flavors to meld.
Meanwhile, drain and rinse the beans and measure out 1 cup. Set the whole beans aside and mash the remaining beans with a fork until completely broken down and smooth.
In small chunks, add in your Neufchatel cheese or cream cheese, stirring until completely melted.
Add in the corn and the whole and mashed beans. Continue simmering for about 10 minutes more.
Before serving, season with lime juice and top with fresh cilantro and any additional toppings of your choice. Dig in!
