Shred or cut the chicken into bite-sized pieces and set aside. It's easiest to do this when it is warm.
Place half the beans, chunks of cream cheese and ¼ cup of chicken broth in a food processor and pulse until smooth. Set aside.
Heat olive oil in a large pot over medium high heat. Add onions and saute for about 5 minutes or until softened.
Add garlic, coriander or cumin, oregano, paprika, and cayenne pepper, and cook for about a minute more.
Add remaining chicken broth, remaining unprocessed beans, chicken, corn, and diced green chiles to the pot. Bring mixture to a boil and then reduce heat to low and simmer for about 10 minutes.
Add pureed bean and cream cheese mixture, salt, and pepper to the stock pot, stir to combine, and simmer for about 10 minutes more.
Stir in lime juice before serving and serve with assorted toppings.
Notes
There are step-by-step pictures, serving ideas, and more above.Storage:Store white chicken chili in an airtight container or a freezer bag for 3-4 days in the refrigerator or in the freezer for up to 3 months.Reheat on the stovetop over low heat.Low-Carb Option: leave out the corn.