Place the onion and olive oil into a large saucepan, saute the onion until soft. Add the cooked chicken and spices to the pot, turn a few times to coat the chicken with the spices evenly. Add the corn, beans and chicken stock to the pan. Bring the mixture to a boil, reduce the heat to low and simmer about 20 minutes,  Using the back of a large spoon, break up some of the beans to help thicken the chili. Stir in the cream and serve with your favorite toppings.