In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add one diced small yellow onion and sauté for about 4 minutes until it becomes translucent. Then, add 2 minced garlic cloves and sauté for another 30 seconds until fragrant.

Pour in 2 cans (14.5 oz each) of low-sodium chicken broth and one can (7 oz) of diced green chilies. Stir in 1.5 teaspoons of cumin, 0.5 teaspoons of paprika, 0.5 teaspoons of dried oregano, 0.5 teaspoons of ground coriander, and a pinch of cayenne pepper. Season with salt and freshly ground black pepper to taste, then bring the mixture to a boil. Once boiling, reduce heat and let it simmer for 15 minutes to meld the flavors.

While your chili is simmering, rinse and drain 2 cans (15 oz each) of Cannellini beans, setting aside 1 cup of whole beans. In a food processor, combine the reserved cup of beans with 1/4 cup of the broth from your pot and puree until smooth.

Now, stir in 8 oz of Neufchatel cheese into the pot to enhance the creamy texture. Follow this with the reserved whole Cannellini beans and the bean puree. Allow everything to simmer together for an additional 5-10 minutes.

Finally, incorporate 2.5 cups of shredded rotisserie chicken, 1 tablespoon of fresh lime juice, and 2 tablespoons of chopped fresh cilantro into your White Chicken Chili. Stir well to combine and heat through.

Spoon your creamy White Chicken Chili into bowls and garnish with additional fresh cilantro. For extra flavor and texture, top with optional tortilla chips or strips, a sprinkle of Monterey Jack cheese, and slices of avocado.