Heat a large pot over medium heat and add 1 tablespoon of olive oil. Add the diced onion and a pinch of salt. Sauté until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant. Don’t let it brown.

Pour in both cans of chicken broth and the can of diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne, and a generous pinch of black pepper. Bring to a gentle simmer.

Let the mixture simmer for 12–15 minutes to marry flavors. Taste and adjust salt/heat.

Meanwhile, drain and rinse the cannellini beans. In a small bowl, mash 1 cup of beans with ¼ cup of the reserved broth (or warm water) until smooth. This step is optional but gives the chili a creamier body.

Reduce the heat to low. Stir the cubed Neufchâtel cheese into the pot until mostly melted and incorporated.

Add the corn, the mashed beans, and the remaining whole beans to the pot. Stir gently to combine.

Fold in the cooked shredded chicken, then warm through for 3–5 minutes until the chicken is heated. Do not boil aggressively after adding dairy.

Remove from heat and stir in 1 tablespoon of fresh lime juice and 2 tablespoons of chopped cilantro. Taste and adjust seasoning.

Ladle into bowls and serve hot with your favorite toppings.