1-First, prepare your ingredients by dicing the onion, mincing the garlic, and shredding the cooked chicken. This sets the stage for a smooth cooking process. In a large pot, heat the olive oil over medium-high heat, add the diced onion, and sauté for about 4 minutes until it softens.

2-Next, add the minced garlic and cook for another 30 seconds to bring out its aroma. Then, pour in the chicken broth along with the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring everything to a boil and simmer on medium-low for 15 minutes to let the flavors meld.

3-Drain and rinse the beans, then measure out 1 cup and set the rest aside.

4-Puree the 1 cup of beans with 1/4 cup of broth from the soup until nearly smooth.

5-Add the light cream cheese, frozen corn, whole beans, and the pureed beans to the pot. Stir well and simmer for 5 to 10 minutes.

6-Stir in the shredded chicken, fresh lime juice, and chopped cilantro.

7-Serve hot with optional toppings like shredded Mexican cheese blend, avocado slices, or tortilla chips.