1-Prepare all ingredients: by chopping the onion and finely mincing the garlic, then draining and rinsing the beans and dicing the green chilies. Ensure the chicken is shredded and ready for adding later.

2-In a large pot, sauté the diced onion and minced garlic in 1 tablespoon of olive oil over medium heat until they become translucent, about 5 minutes. This step builds a flavorful foundation for the chili.

3-Add the shredded chicken to the pot and cook until it’s heated through, stirring occasionally to mix well, about 5-7 minutes.

4-Stir in the cumin, paprika, oregano, coriander, and cayenne pepper to toast the spices briefly. Then add the green chilies, beans, corn, chicken broth, and cream cheese cubes to the pot. Bring to a gentle boil.

5-Reduce heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld and the mixture to thicken. Stir occasionally to prevent sticking.

6-Remove from heat and mix in the fresh lime juice and cilantro for a bright finish. Adjust salt and pepper to taste before serving.