In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add one small diced yellow onion and sauté for about 4 minutes, or until it becomes translucent and fragrant. Follow with 2 minced garlic cloves, stirring for an additional 30 seconds until aromatic.

Pour in 4 cups of low-sodium chicken broth and add one can of diced green chilies to the pot. Sprinkle in 1 teaspoon each of cumin, paprika, dried oregano, and ground coriander, along with a pinch of cayenne pepper, salt, and freshly ground black pepper. Bring the mixture to a boil, then lower the heat and allow it to simmer for 15 minutes.

While the broth simmers, rinse and set aside 1 cup of cannellini beans. In a blender, puree the remaining beans with 1/4 cup of the soup broth until smooth. Return the pureed beans to the pot.

Stir in 4 ounces of Neufchatel cheese, along with the reserved whole cannellini beans and 1 cup of frozen or fresh corn. Simmer the chili for an additional 5 to 10 minutes, stirring occasionally until the cheese is fully melted.

Add 2 cups of shredded rotisserie chicken, 2 tablespoons of fresh lime juice, and 1/4 cup of chopped cilantro to the pot. Stir well to combine, and let it simmer for another 2-3 minutes on low heat.

Ladle the creamy white chicken chili into bowls and personalize with your favorite toppings such as Monterey Jack cheese, sliced avocado, and crispy tortilla chips or strips.