1-Step 1: Sauté the Base Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until it softens. Next, toss in the finely minced garlic and cook for another 30 seconds to release its aroma.

2-Step 2: Build the Broth Stir in the chicken broth, diced mild green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes. This step infuses the broth with rich, spicy notes.

3-Step 3: Prepare the Beans Drain and rinse the cannellini or great northern beans. Set aside the whole beans and blend 1 cup of beans with 1/4 cup of the soup broth in a food processor until nearly smooth. This puree adds a creamy texture without extra thickeners.

4-Step 4: Add Creamy Elements Mix in the cream cheese cubes, frozen or canned corn, whole beans, and the pureed beans. Simmer everything for an additional 5 to 10 minutes, stirring occasionally, until the mixture thickens nicely.

5-Step 5: Finish and Serve Stir in the shredded cooked chicken, fresh lime juice, and cilantro. Let it heat through for a couple of minutes. Serve hot with optional toppings like tortilla chips or shredded cheese for extra flair. For convenience, use shredded rotisserie chicken to save time and add moisture.