In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3–5 minutes until the onion is translucent and fragrant.

Incorporate the diced chicken into the pot. Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is lightly browned and no longer pink.

Stir in the rinsed cannellini beans, green chilies, cumin, and cayenne pepper. Pour in the chicken broth and bring the mixture to a gentle simmer.

Once the chili reaches a simmer, reduce the heat to low and fold in the Neufchatel cheese, stirring until fully melted and creamy.

Remove from heat and squeeze in the lime juice. Adjust seasoning with salt and pepper as needed.

Ladle the chili into bowls and garnish with your favorite toppings. Serve with tortilla chips or cornbread.