1-Heat 2 tablespoons olive oil in a large pot over medium-high heat. Sauté 1 medium diced onion for about 4 minutes.

2-Add 3 cloves minced garlic; sauté for 30 seconds longer.

3-Add 4 cups chicken broth, 1 (4 oz) can diced mild green chilies (with juice), 2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Bring to a boil.

4-Reduce heat to medium-low and simmer for 15 minutes.

5-Measure out 1 cup of the rinsed cannellini beans. Set the remaining beans aside. In a blender or food processor, puree the 1 cup of beans with 1/4 cup of the simmering soup broth until nearly smooth.

6-Add 8 ounces light cream cheese cubes, 1 cup frozen corn, the remaining whole beans, and the pureed bean mixture to the pot. Stir well until the cheese melts.

7-Simmer for an additional 5 to 10 minutes.

8-Stir in 2 cups shredded cooked chicken, 2 tablespoons fresh lime juice, and 1/4 cup chopped fresh cilantro. Heat through.

9-Serve hot, offering optional toppings like shredded cheese, avocado slices, or tortilla chips on the side.