Creating Creamy White Chicken Chili is simple if you follow these clear steps:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts, season with salt and pepper, and cook for about 5-7 minutes on each side until cooked through. Remove the chicken and shred it once cooled.

2. Sauté Onions and Garlic: In the same pot, add diced onion and sauté for 3-4 minutes until soft. Stir in minced garlic and cook for an additional minute.

3. Add Spices: Sprinkle in the cumin, chili powder, oregano, and diced green chilies. Stir well to combine and let the spices bloom for about 1 minute.

4. Pour in Chicken Broth: Gradually add the chicken broth to the pot while stirring to mix everything together.

5. Incorporate Beans and Corn: Add the drained white beans and corn to the pot, stirring until combined.

6. Simmer the Chili: Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes. This allows the flavors to meld together.

7. Add Cream and Cheese: Stir in the heavy cream and shredded cheese. Allow the chili to heat through for another 5 minutes, stirring occasionally.

8. Return Shredded Chicken: Finally, add the shredded chicken back into the pot, mixing it well.

9. Garnish: Serve hot, garnished with fresh cilantro and lime wedges on the side.