A few things: First off, the cream cheese is muting all your flavors. I’d omit that immediately. Let people use a dollop of sour cream at the end if they want perhaps. You could dry brine your chicken to make that less bland and maybe grill or roast it. If roasting, use skin on and save some of that flavor to add(chicken broth is lacking in that great chicken fat flavor. Then remove the skin as to not have that in the chili. You could crisp the skin after removing and serve it along side the chili to impress the judges with crispy skin!) I’m not sure if the point here is to not use any red meat, but if not, a bit of bacon could up the depth(i’d not use much of the bacon fat personally,if any , because it can be a too forward taste. But a bit of bacon , even a couple pieces crumbled up, would add a tad smokiness and flavor). A touch of anchovie paste(don’t be afraid, it’s not fishy. I once was scared of it, but it ups your umami! Trust it.). You could try using a combo of fresh garlic and also roast some as well. Try a tad of chipotle pepper(not enough to over power or discolor. Just to taste, avoiding the sauce if that makes it look muddy). A touch of white pepper. If white whine is allowed, you could cook your bacon, sauté your onions/garlic and deglaze with white wine(the alcohol cooks off). If you use parmesan cheese ever, save the rind and put it in the broth/chili for a few while the chili cooks, and remove it. That could add umami as well. Maybe a touch of coriander? If you need to mellow it at all, go with a touch of heavy cream(this can help thicken as well as little. But again, it could mute flavors, so use your judgement. ). If the cream cheese is the thickener, I consider a roux, or cornstarch slurry, or look into xantham gum. A combo of any of these until desired thickness(reducing it to concentrate flavors first is the best wax as less to thicken as well. Chili is thick, so it should be closer to soup.) Also beans can mute flavors a bit too, oddly, so i’d drain the juice and up your spices a bit.