In a 5- or 6-quart pot, saute onion, carrot, and garlic in olive oil for 2 minutes.
Add chili powder, cumin, oregano, and smoked paprika. Saute for 1 more minute.
Next, add chicken stock or broth, 3 cans of drained white beans, chicken, Italian salad dressing, Rotel, and diced tomatoes. If using corn add it now, too. Bring everything to a boil, reduce heat and simmer for 15-20 minutes.
While the soup is simmering, mash or puree in the blender the last drained can of beans and stir into the soup to thicken it. (This step is optional.)
Stir in lemon juice and cilantro. Let cook for another minute or two.
Serve with sour cream, shredded cheddar cheese, avocado, and your favorite corn chips.
Recipe by Real Life Dinner at https://reallifedinner.com/favorite-white-chicken-chili/