Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Sear and Simmer the Chicken: Add the whole chicken breasts to the pot. Pour in the chicken stock and bring it to a gentle simmer. Skim off any foam that rises to the surface.

Add Spices: Stir in the ground cumin, dried oregano, ground coriander, and cayenne pepper (if using). Season with a good pinch of salt and black pepper. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is cooked through.

Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. I find that shredding the chicken while it's still warm makes it much easier.

Combine Ingredients: Return the shredded chicken to the pot. Add the rinsed cannellini beans and the tinned green chillies. Stir everything together and let it simmer gently for another 5 minutes to allow the flavours to meld.

Make it Creamy: Turn the heat down to the lowest setting. Add the softened, cubed cream cheese to the pot, stirring gently until it has completely melted into the chili and the sauce is smooth. Slowly stir in the double cream. Be careful not to let the chili boil after adding the dairy.

Finish and Serve: Stir in the fresh lime juice. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the creamy white chicken chili into bowls and garnish with fresh, chopped coriander.