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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the vegetables are softened.
Add diced chicken to the pot and cook until it’s no longer pink.
Sprinkle ground cumin and chili powder over the chicken and vegetables. Stir to combine.
Pour in green enchilada sauce and chicken broth. Bring the mixture to a simmer.
Add white beans, diced green chilies, frozen corn, salt, and pepper. Simmer for about 15-20 minutes.
Stir in chopped spinach and cilantro. Cook until the spinach wilts.
Adjust seasoning to taste.
Serve hot, topped with lime wedges, avocado slices, shredded cheese (if using), and tortilla strips or crushed tortilla chips.