1-Getting started: with this white chicken chili is simple and rewarding. First, prepare all ingredients by dicing the onion, mincing the garlic, and draining the beans to set yourself up for success. This step ensures everything moves smoothly in the kitchen.

2-Next, heat the olive oil in a large pot over medium-high heat and add the diced onion, sautéing for about 4 minutes until it softens. Then, add the garlic and cook for another 30 seconds to bring out its aroma without burning it.

3-Now, pour in the chicken broth along with the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring the mixture to a boil and then lower the heat to simmer for 15 minutes, letting the flavors blend.

4-Meanwhile, drain and rinse the beans, measure out 1 cup, and set the rest aside. Puree that 1 cup of beans with 1/4 cup of broth from the soup until smooth, which adds creaminess without extra dairy. Add the Neufchatel cheese, frozen corn, whole beans, and the pureed beans to the pot, stirring well and simmering for another 5 to 10 minutes.

5-Finally, mix in the shredded cooked chicken, fresh lime juice, and cilantro, then serve hot with your choice of toppings. If you enjoy quick chicken dishes like this, try our tender smoked chicken breasts recipe for more ideas.