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Heat the olive oil in a large pot over medium heat.
Add the onion and cook for about 10 minutes, until tender.
Stir in the garlic, jalapeño, cumin, smoked paprika, chili powder, oregano, coriander, and a pinch each of salt and pepper, and cook for about 5 minutes until very fragrant.
Add the water with chicken broth concentrate (or chicken broth) and bring to a boil for about 5 minutes.
You want to make sure your onions are cooked through and not crunchy.
Stir in the cream cheese, shredded chicken, white beans, salsa verde, green chiles, sour cream, and cheese.
It won’t look pretty at first, but once the soup comes back up to temperature the cream cheese will melt fully and smooth out.
Cook for another 5–10 minutes, until everything is hot and melted.
Remove from the heat, ladle into bowls, and top with all the good stuff.
I like mine with cilantro, plenty of lime juice, and my favorite tortilla chips are Juanita’s!