Sauté Aromatics: Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add finely diced yellow onion and cook for 4 to 5 minutes until translucent and soft. Stir in minced garlic and cook for 60 seconds until fragrant.

Simmer Chicken & Broth: Pour in the chicken bone broth, then add whole chicken breasts, rinsed cannellini beans, fire-roasted green chiles, sweet corn kernels, cumin, oregano, chili powder, garlic powder, salt, and black pepper. Stir gently to combine.

Gentle Poach: Bring the pot to a simmer. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer gently for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Shred & Natural Thickening: Transfer chicken breasts onto a clean cutting board and shred into bite-sized pieces with two forks. In the pot, lightly mash about 1/2 cup of the white beans against the pot wall with a wooden spoon to naturally build a rich, thick chili body. Stir the shredded chicken back into the pot.

Melt Cheeses & Finish: Reduce heat to low. Stir in the softened cubed cream cheese until completely melted and velvety smooth. Gradually fold in 1 cup of the shredded Monterey Jack cheese, stirring continuously until fully incorporated. Stir in fresh lime juice and chopped cilantro.

Ladle & Garnish: Ladle steaming white chicken chili into deep bowls. Top each portion with remaining Monterey Jack cheese, fresh avocado slices, jalapeño rings, and extra cilantro. Serve hot with warm tortilla chips and lime wedges!