Creating your White Chicken Chili with Cream Cheese can be simple and straightforward by following these easy steps:

1. Cook the Chicken: In a large pot or Dutch oven, add the chicken breasts and cover them with water. Bring to a boil and let them simmer for about 15 minutes or until cooked through. Remove the chicken, shred it using two forks, and set aside.
2. Sauté the Vegetables: In the same pot, add a splash of oil and sauté the diced onion until it becomes translucent about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Add Remaining Ingredients: Stir in the drained beans, diced green chilies, cumin, chili powder, paprika, salt, black pepper, and chicken broth. Mix well.
4. Incorporate Cream Cheese: Add the cream cheese to the pot, stirring until it fully dissolves and integrates into the chili, giving it that creamy consistency.
5. Add Chicken and Corn: Return the shredded chicken and corn to the pot, mixing thoroughly. Allow the chili to simmer for 10-15 minutes, stirring occasionally.
6. Adjust Seasoning: Taste the chili and adjust seasonings if necessary. Add more salt or spices according to your preference.
7. Serve Warm: Remove from heat and let it sit for a few minutes.