In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the finely diced small yellow onion and sauté for about 4 minutes until it becomes translucent and fragrant. Toss in 2 minced garlic cloves and continue to sauté for an additional 30 seconds.

Pour in 4 cups of low-sodium chicken broth and add in a can of diced green chilies. Sprinkle in the spices: 1½ teaspoons of cumin, ½ teaspoon of paprika, ½ teaspoon of dried oregano, ½ teaspoon of ground coriander, and ¼ teaspoon of cayenne pepper, along with salt and black pepper to taste. Bring the mixture to a rolling boil, then reduce the heat to medium-low and let it gently simmer for 15 minutes.

Drain and rinse 2 cans of cannellini beans. Set aside 1 cup of the beans, then puree it with ¼ cup of the chili broth in a food processor until smooth.

Stir in 8 ounces of Neufchatel cheese, 1¼ cups of corn, both the whole and pureed beans, mixing thoroughly until the cheese starts to melt into the chili. Allow it to simmer for an additional 5 to 10 minutes over medium heat.

Fold in 2½ cups of shredded cooked chicken, 1 tablespoon of fresh lime juice, and 2 tablespoons of chopped cilantro. Stir gently to combine and let it warm for a minute.