1-Gather and prepare all ingredients, such as shredding the cooked chicken, dicing the onion, and mincing the garlic, to ensure a smooth cooking process.

2-In a large pot over medium heat, heat 1 tablespoon olive oil. Add 1 large onion, diced, and sauté for about 4 minutes until softened.

3-Add 2 cloves garlic, finely minced, and cook for another 30 seconds to release the aroma.

4-Pour in 2 (14.5 oz) cans chicken broth, then add 1 (7 oz) can diced mild green chilies, 1 1/2 teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon coriander, and 1/4 teaspoon cayenne pepper. Season with salt and pepper to taste, bring to a boil, and reduce heat to medium-low to simmer for 15 minutes.

5-Drain and rinse 2 (15 oz) cans cannellini beans; set aside the whole beans and puree 1 cup of the beans with 1/4 cup broth from the pot until nearly smooth using a food processor this step adds creaminess but is optional.

6-Add 1 (8 oz) package light cream cheese (cut into small cubes), 1 1/4 cups frozen corn, the whole beans, and the pureed beans to the pot. Stir well and simmer for another 5 to 10 minutes.

7-Stir in 2 1/2 cups shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons fresh cilantro. Serve hot with optional toppings like shredded cheese, additional cilantro, avocado slices, and tortilla chips or strips.