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Pour olive oil in a large pot over medium high heat.
Add onion and green pepper, sauté for 5 minutes or until onions are translucent.
Add garlic and sauté another minute.
Add chicken broth, green chilies, jalapeños, cumin, paprika, oregano, cayenne pepper, salt and pepper to taste.
Bring to boil then reduce heat to medium low for 15 minutes.
While waiting, drain beans.
Put the chili beans into a blender or food processor along with ¼ cup broth from soup mixture on the stove.
Puree until smooth and pour into soup mixture.
Add great northern beans, corn and cream cheese, stir well.
Add in chicken, fresh lime juice, colby jack cheese and cilantro.
Let simmer for 10-15 minutes and serve!