Dice the onions into small pieces. Chop the cilantro as well. In a large soup pot, place the onions and olive oil. Let them saute until the onions are tender. Add the chicken breasts (whole is fine) to the soup pot. Let them brown slightly and then add the chicken broth, white beans, green chilies, creamed corn, evaporated milk, garlic and seasonings. Let the soup simmer for 5-10 minutes and allow the chicken to cook and get soft. Once the chicken is cooked through, remove the chicken breasts from the pot and shred on a cutting board. Return the shredded chicken pieces into the soup. Add the frozen corn, cheese and cilantro to the soup and continue to let it simmer on low for another 10-15 minutes, or until the soup is thick and hot. Serve the soup with tortilla chips, extra cheese, more cilantro and even fresh tomato pieces if you wish.