1-First, heat 1 tablespoon olive oil in a large pot over medium-high heat and sauté 1 diced onion for 4 minutes until it softens. This step builds a flavorful base for the soup.

2-Next, add 2 cloves finely minced garlic and sauté for an additional 30 seconds to release its aroma.

3-Then, pour in 2 (14.5 oz) cans chicken broth, 1 (7 oz) can diced green chilies (mild), 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, and salt and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes to let the flavors meld.

4-Preparing the Beans and Adding Creaminess: Now, drain and rinse 2 (15 oz) cans cannellini beans or great northern beans; set the whole beans aside. To make the chili creamy, puree 1 cup of the beans with 1/4 cup broth from the soup until nearly smooth using a food processor. This technique adds thickness without extra calories, which is great for diet-conscious individuals.

5-Add 1 (8 oz) package cream cheese (cut into small cubes), 1 1/4 cup frozen corn, the whole beans, and the pureed beans to the soup, then stir well. Simmer for another 5 to 10 minutes to blend everything together. Finally, stir in 2 1/2 cups shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons fresh cilantro before serving with toppings like shredded cheese, sliced avocado, and tortilla chips or strips.