1-First, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the 1 medium diced onion and sauté for 4 minutes until it softens, then stir in 2 cloves of finely minced garlic and cook for 30 seconds more to build flavor.

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

3-After that, drain and rinse the 2 cans (15 oz each) of cannellini or great northern beans. Set aside one cup of beans whole and puree one cup with 1/4 cup of broth until smooth. Add the pureed beans, whole beans, 8 ounces of light cream cheese cut into small cubes, and 1 1/4 cups of frozen corn to the pot. Simmer for another 5 to 10 minutes, stirring occasionally, until everything blends nicely.

4-Finally, stir in the 1 1/2 pounds of shredded cooked chicken, 1 tablespoon of fresh lime juice, and 2 tablespoons of fresh cilantro. Let it all heat through for a couple of minutes, then serve with optional toppings like shredded cheese, sliced avocado, and tortilla chips. For more tips on quick recipes, explore our section on Quick and Easy Recipes to find complementary dishes.