1-First Step: Prepare the Base Start by heating the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until it softens. Stir in the minced garlic and cook for 30 seconds to release its aroma. For a vegan twist, use oil-based sautéing without any animal products.

2-Second Step: Build the Broth Pour in the 2 cans of chicken broth, the diced green chilies, and the spices 1 1/2 teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon coriander, 1/4 teaspoon cayenne pepper, plus salt and pepper to taste. Bring everything to a boil, then reduce the heat to medium-low and simmer for 15 minutes. If making a low-calorie version, consider using low-sodium broth to cut back on salt.

3-Third Step: Puree the Beans Drain and rinse the 2 cans of cannellini beans. Set aside the whole beans and place 1 cup of beans with 1/4 cup of the soup broth in a food processor; puree until nearly smooth. This step adds creaminess without extra fats for gluten-free preferences, ensure your processor is clean and dedicated. Add the pureed beans back to the pot along with the whole beans.

4-Fourth Step: Add Creamy Elements Incorporate the 8 oz package of light cream cheese (cut into cubes), 1 1/4 cups frozen corn, and the beans into the soup. Stir well and let it simmer for 5 to 10 minutes until everything blends. For dietary adaptations, swap cream cheese for a plant-based alternative in vegan versions to maintain that smooth texture.

5-Fifth Step: Finish and Serve Stir in the 2 1/2 cups shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons fresh cilantro. Let it heat through for another 2-3 minutes. Serve hot with optional toppings like tortilla chips, shredded cheese, or sliced avocado. This final touch makes the white chicken chili customizable try it with grilled elements from our grilled chicken kabobs recipe for added variety.