Begin by dicing your yellow onion and mincing the garlic. Having these ready before you start cooking ensures a smooth workflow. Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onion and sauté until softened and translucent, about 4-5 minutes. Then, stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. I always say, a good mirepoix sets the foundation for great flavor!

To the softened aromatics, add the ground cumin, paprika, dried oregano, ground coriander, and cayenne pepper, stirring constantly for about 1 minute to toast the spices and enhance their flavor. Pour in the low-sodium chicken broth and diced green chilies. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 15 minutes to allow the flavors to meld. Don't forget to season with salt and black pepper to taste at this stage.

While the soup base is simmering, drain and rinse the cannellini beans. In a food processor, combine 1 cup of the drained beans with 1/4 cup of the simmering broth from the pot, and blend until completely smooth. This step adds a wonderful creaminess and body to the soup without relying solely on dairy. Once blended, add the Neufchatel cheese, corn, the remaining whole cannellini beans, and the blended bean mixture to the pot, stirring well to combine. Simmer this for another 5-10 minutes until heated through and slightly thickened. I really find that blending some of the beans creates an amazing texture for the chili.

Finally, stir in the shredded cooked chicken, fresh lime juice, and chopped fresh cilantro. Cook just until the chicken is heated through, about 2-3 minutes, as it's already cooked. Adjust seasoning if necessary. Serve your hearty white chicken chili immediately, garnished with your favorite toppings such as sliced avocado, shredded Monterey Jack cheese, and extra fresh cilantro. Tortilla chips are highly recommended for dipping!