1-First, heat 1 tablespoon olive oil in a large pot over medium-high heat. Sauté the 1 diced onion for about 4 minutes until it softens, then add the 2 cloves garlic finely minced and cook for another 30 seconds to build that aromatic base.

2-Next, pour in the 2 cans (14.5 oz each) chicken broth, 1 can (7 oz) diced mild green chilies, 1 1/2 teaspoons cumin, 1/2 teaspoon each of paprika, oregano, and coriander, 1/4 teaspoon cayenne pepper, and salt and pepper to taste. Bring everything to a boil, then lower the heat to medium-low and let it simmer for 15 minutes to let the flavors mix.

3-After that, take 1 cup of the drained beans and puree it with 1/4 cup of broth from the soup until smooth, then add both the pureed beans and the remaining whole beans back to the pot. Stir in the 1 package (8 oz) cream cheese cut into small cubes and 1 1/4 cups frozen corn, mixing well, and simmer for another 5 to 10 minutes until creamy.

4-Finally, mix in the 2 1/2 cups shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons fresh cilantro. Serve it hot with toppings like shredded Monterrey Jack cheese, more cilantro, sliced avocado, and tortilla chips. This white chicken chili recipe with creamy texture is ready in no time, and it’s a hit for family dinners.