Heat the butter over medium high heat in a large soup pot until melted.
Add the onion and jalapeño and cook until beginning to soften, about 5 minutes.
Stir in the spices (chili powder, smoked paprika, cumin and coriander) and salt.
Stir in the rice and toast for a couple of minutes.
Stir in one cup of the stock, bring to a simmer and cook for about 5 minutes.
Stir in a second cup of the stock, and keep simmering for about 10 minutes, or until the rice is cooked through.
Stir in the remaining 6 cups of stock, the drained tomatoes and corn and the shredded chicken.
Bring the soup to a simmer and allow to cook for another 10 minutes or so.
Stir in both the Monterey Jack and cream cheeses until they are completely melted into the soup.
Stir in the fresh cilantro.
Taste the soup and add more salt if necessary.
Serve the chili topped with Goldfish crackers, fresh avocado and lime.
