1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

2. Add the shredded chicken to the pot along with the diced green chilies, cumin, oregano, salt, and pepper. Stir well to coat the chicken in the spices.

3. Pour in the chicken broth and white beans. Bring to a gentle boil, then reduce heat and let it simmer for 15 minutes to meld flavors.

4. Lower the heat and stir in the cream cheese until melted and smooth. Add the heavy cream and let simmer for 5 more minutes until thickened and creamy.

5. Serve hot in bowls. Top with fresh cilantro and a squeeze of lime. Optionally, garnish with shredded cheese, avocado slices, or tortilla strips.