In a small bowl, mix together the spices. Set aside.
Heat the olive oil in a large, deep skillet over medium heat. Add the onions and ½ teaspoon kosher salt. Cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic, the green chilies, and the spice mix. Cook, stirring, for 30 seconds.
Add the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
Stir in the heavy cream, then the shredded chicken. Simmer just until heated through, for about 5 more minutes.
Garnish and serve.
Video
Notes
It's a good idea to wear gloves when handling jalapenos. They can be quite irritating to your skin.
Since we're using cooked chicken in this recipe, it's important to cook it very briefly in the chili - all we need to do is reheat it. Overcooking will make it dry.
You can keep most cooked leftovers in the fridge, in an airtight container, for 3-4 days. But if you use leftover chicken, you should take into account how much time that chicken has already spent in the fridge.