Get the chicken ready. Pull or shred 2½ cups / 350g of cooked rotisserie or leftover chicken with two forks. Set aside — it goes in at the very last step.

Cook the onion. Heat 1 tbsp olive oil in a large pot (at least 5 quarts) over medium-high heat. Add the diced onion and cook, stirring occasionally, until soft and translucent (see-through), about 4 minutes.

Add the garlic. Stir in the minced garlic and cook for 30 seconds, until fragrant. Stir constantly — garlic burns fast.

Add the broth and spices. Pour in the 4 cups of chicken broth. Add the green chilies, cumin, paprika, oregano, and cayenne. Stir well. Taste the broth and hold back on extra salt if it already tastes salty.

Simmer the broth. Raise the heat to high and bring to a full boil (large, rolling bubbles). Lower the heat to medium-low and simmer (small, steady bubbles) uncovered until fragrant, about 15 minutes.

Make the bean purée. Add 1 cup of the drained beans to a food processor or blender with ¼ cup of hot broth from the pot. Blend until completely smooth, about 30 seconds. Set the remaining whole beans aside.

Add beans and corn. Stir the bean purée, whole beans, and corn into the pot. Simmer over medium-low heat, stirring occasionally, until the broth has thickened, 5–8 minutes.

Take the pot off the heat. Remove the pot completely from the burner. Let it cool for 60 seconds before the next step.

Melt in the cream cheese. Add the room-temperature cream cheese cubes. Stir steadily for 2–3 minutes until every cube has melted and the broth looks smooth. (If small lumps remain, use an immersion blender directly in the pot.)

Add the chicken. Return the pot to low heat. Stir in the shredded chicken, lime juice, and cilantro. Heat for 2–3 minutes until the chicken is warmed through. Do not boil. Taste and adjust seasoning. Serve with desired toppings.