1-First Steps: Prep and Sauté Begin by preparing your ingredients. Dice 1 onion and mince 2 cloves garlic, then heat 1 tablespoon olive oil in a large pot over medium-high heat. Sauté the onion for 4 minutes until it softens, then add the garlic and cook for another 30 seconds to release its aroma. This base sets the flavor foundation for the whole dish.

2-Building the Broth: Add 2 (14.5 oz) cans chicken broth, 1 (7 oz) can diced mild green chilies, 1 1/2 teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon coriander, 1/4 teaspoon cayenne pepper, and salt and pepper to taste. Bring it to a boil, then lower the heat to medium-low and simmer for 15 minutes. This step lets the spices meld together beautifully.

3-Adding Beans and Creaminess: Drain and rinse 2 (15 oz) cans cannellini or great northern beans, setting them aside. Take 1 cup of the beans and blend them with 1/4 cup of broth until nearly smooth. Stir in 1 (8 oz) package Neufchâtel cheese (cut into cubes), 1 1/4 cups frozen corn, the whole beans, and the pureed mixture. Simmer for 5 to 10 minutes to thicken it up. For details on bean nutrition, visit this helpful guide.

4-Finishing Touches: Finally, mix in 2 1/2 cups shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons fresh cilantro. Let it all heat through before serving with toppings like tortilla chips, Monterrey Jack cheese, or sliced avocado. The total time is about 50 minutes, with 15 minutes prep and 35 minutes cooking.