Making Creamy White Chicken Chili is easy if you follow these straightforward steps:

1. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.

2. Sauté the Aromatics: In the same pot, add the diced onion. Sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

3. Add Green Chilies and Broth: Stir in the diced green chilies, chicken broth, and bring to a boil.

4. Add Beans and Corn: Once boiling, add the drained white beans and corn. Stir to combine.

5. Season the Chili: Sprinkle in the cumin, chili powder, paprika, salt, and pepper.

6. Return the Chicken: Shred the cooked chicken and return it to the pot. Reduce the heat to low, cover, and simmer for 30 minutes.

7. Incorporate Cream and Cheese: After simmering, stir in the heavy cream and shredded Monterey Jack cheese until melted and creamy.

8. Adjust Seasoning: Taste the chili and adjust seasoning with more salt, pepper, or spices as desired.

9. Garnish and Serve: Remove from heat and garnish with fresh cilantro, sliced jalapeños, and lime wedges if desired.

10. Enjoy: Serve warm, accompanied by tortilla chips or crusty bread for dipping.

By following these easy steps, you’ll have a delicious batch of Creamy White Chicken Chili ready to enjoy!