Step 1: Sauté the Base Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 diced onion and sauté for 4 minutes until it softens. Then, add 2 cloves garlic, finely minced, and sauté for an additional 30 seconds to release their aroma. This base sets the foundation for the flavors in your white chicken chili.

Step 2: Build the Broth Pour in 2 (14.5 oz) cans chicken broth, 1 (7 oz) can diced green chilies (mild), 1 1/2 teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon coriander, 1/4 teaspoon cayenne pepper, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes. This allows the spices to meld together, creating that signature mild chicken chili taste.

Step 3: Prepare the Beans Drain and rinse 2 (15 oz) cans cannellini or great northern beans. Set the whole beans aside and transfer 1 cup of beans along with 1/4 cup broth from the soup to a food processor; puree until nearly smooth. For more ideas on chicken dishes, check out this slow cooker chicken recipe that complements easy meals like this one.

Step 4: Add Creaminess Stir in 1 (8 oz) package light cream cheese (cut into small cubes), 1 1/4 cups frozen corn, the whole beans, and the pureed beans to the soup. Simmer for 5 to 10 minutes longer, stirring occasionally, to achieve a creamy consistency without heavy cream. This step is what makes this creamy chicken chili stand out.

Step 5: Finish and Serve Finally, add 2 1/2 cups shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons chopped fresh cilantro. Serve hot with optional toppings like shredded cheese, extra cilantro, sliced avocado, and tortilla chips or strips. Remember, fresh lime juice and cilantro brighten the flavor just before serving.