Before you start-
If cooking chicken at home, use boneless, skinless chicken breasts. Trim off the fat. Cook whole chicken seasoned with salt and pepper in olive oil. Cook on medium low both sides until seared lightly and cooked through. Once cooked through, rest it. Then chop into bite sized chunks or shred it.
Secret tip: make your chili thick and creamy without adding any flour. A secret tip to it is to puree ¼ cup of canned beans (drained and rinsed) with 1 to 2 tablespoon of chicken stock until smooth. Keep aside until use.
In a large pot, heat olive oil.
Saute diced onion on low flame for 2-3 minutes.
Add in minced garlic and saute for a minute.
Pour in low sodium chicken stock. Increase heat to high to bring it to boil.
Once stock begins to boil, reduce heat to medium low and let it simmer for 12-15 minutes.
Add diced can green chililes, cream cheese, drained and rinsed canned white beans, whole kernel corn, pureed white bean, cooked chicken and small handful of chopped cilantro leaves.
Give it a good stir and let it simmer for 10 minutes with frequent stirring. Do not let it boil again. You want to heat the soup until cream cheese is all melted and blended to the soup. While stirring try to break the cream cheese it if not melting easily.
Once soup is creamy, thick turn off flame.
Squeeze fresh lime to it. Stir.
Serve immediately hot toppings. Chicken chili white is not complete without the toppings. Toppings like dollop of sour cream, tortilla chips, avocado slices, fresh cilantro, few jalapeno slices, cheese can add not only extra flavor but texture to the soup.