In a large Dutch oven or soup pot over medium high heat, add olive oil.

To the hot oil, add the onions and peppers for 3 minutes until just softened. Add in the corn and garlic. Sauté for 1 minute more. Add in all of the spices- Cumin, coriander, salt, pepper, cayenne pepper, garlic salt, red pepper flakes to the pot to bloom the spices and coat the veggies.

To the pot, add in the tomatoes in their juices, the chilies, shredded chicken and chicken broth or stock.

Check the chili to see if more salt, pepper or cumin is needed. Adjust the heat level with more cayenne if desired.

Add in the beans and simmer on low, uncovered for 45 minutes. Serve hot with more chilies, jalapeños, avocados or cojita and a slice of lime to brighten the dish.

If the chili is too u0022soupyu0022, remove the lid and turn the heat up to medium. If too dry, add in more chicken broth, water or a can of beer.