Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced jalapeño; cook for an additional 1-2 minutes until fragrant.

Add Chicken and Liquids: Place the chicken thighs or breasts into the pot. Pour in the chicken broth, green enchilada sauce, and diced green chiles. Stir in the ground cumin, dried oregano, salt, and black pepper.

Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Incorporate Beans and Corn: Add the drained and rinsed white beans and the frozen corn kernels to the soup. Stir well to combine.

Add Creaminess: Stir in the softened cream cheese until fully melted and the soup is creamy. This may take a few minutes of stirring.

Finalize the Flavor: Stir in the chopped fresh cilantro, if using, and the lime juice. Taste the soup and adjust seasoning as needed.

Serve: Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, avocado slices, tortilla strips, or additional cilantro.