1-First Step: Heat the olive oil in a large pot over medium heat and add the diced onion. Sauté for four minutes until it softens, stirring occasionally to build a flavorful base; this step helps develop the aroma without burning.

2-Second Step: Add the minced garlic to the pot and cook for 30 seconds, just until fragrant; be careful not to overcook it to avoid bitterness, which enhances the overall taste of your white chicken chili.

3-Third Step: Pour in the chicken broth, canned green chilies, and seasonings including cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer for 15 minutes; this allows the flavors to meld together for a more cohesive dish.

4-Fourth Step: Drain and rinse the cannellini beans, then puree one cup of them with some broth in a blender until smooth; set the rest aside for adding later, which creates that creamy texture naturally.

5-Fifth Step: Stir the Neufchatel cheese, frozen corn, the whole cannellini beans, and the pureed beans into the pot. Simmer for another 5 to 10 minutes, adjusting heat as needed to thicken the mixture; this step is adaptable for dietary needs, like using plant-based cheese for a vegan version.

6-Sixth Step: Mix in the shredded cooked chicken, fresh lime juice, and chopped cilantro, stirring gently to combine; let it heat through for a couple of minutes to ensure everything is warm, and consider adding more spices if you want a bolder white chicken chili flavor.

7-Final Step: Remove from heat and serve immediately with optional toppings like tortilla chips, cheese, avocado slices, and more cilantro; this finishes the dish with a fresh touch and allows for personalization based on preferences.