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Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, ground cumin, and ground coriander, and cook for an additional 1 minute until fragrant.
Add the Broth and Chicken: Pour in the chicken broth and bring to a simmer. Add the shredded chicken, diced green chilies, white beans, salt, black pepper, and smoked paprika. Stir well to combine.
Simmer the Soup: Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
Add the Cream: Stir in the heavy cream or half-and-half and cook for another 5 minutes until the soup is heated through. Be careful not to let the soup boil after adding the cream to prevent curdling.
Finish with Lime and Cilantro: Stir in the lime juice and chopped cilantro, if using. Taste and adjust the seasoning if needed.
Serve: Ladle the soup into bowls and garnish with sliced jalapeños and shredded cheese, if desired. Serve hot with a side of tortillas or crusty bread.