Cooking Instructions:

• Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced yellow onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic, stirring for another minute until fragrant.
• Next, pour in the low-sodium chicken broth and add the diced green chilies. Stir in the cumin, paprika, dried oregano, ground coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer.
• Once your broth is simmering, add the cubes of Neufchatel cheese to the pot. Stir continuously until the cheese has melted and fully incorporated into the broth, creating a creamy base for your chili.
• Now it’s time to add the corn, cannellini beans, and shredded cooked chicken. Stir everything together and let it simmer for an additional 10-15 minutes, allowing all the flavors to meld beautifully.
• Just before serving, stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning if necessary, adding more salt, pepper, or lime juice as desired.
• Ladle the Best White Chicken Chili into serving bowls. For an extra touch, top with additional cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips or strips for added crunch.