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Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, jalapeno, cumin, paprika, chili powder, oregano, coriander, cayenne (if using), and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant.
Add the chicken, then stir in broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa Verde, green chilies, sour cream, and cheese. Cook 5-10 minutes until the cheese is melted.
Remove from the heat and stir in the cilantro. If needed, use butter, milk, and flour tips below.
Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl.
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