Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until starting to soften, 5 minutes. Add garlic, chili powder, cumin, paprika, and oregano and cook until fragrant, 1 minute.
Add chicken, season well with salt and pepper, then stir in 4 cups of the chicken broth. Bring to a simmer and let cook until chicken has cooked through, about 15 minutes.
Remove chicken from pot and roughly shred with two forks. (Create chunks, not finely shredded.)
Stir chicken back into pot, along with the white beans and green chilies.
Cube the cream cheese and stir it into the soup, until melted. Stir in lime juice, then season to taste with salt and pepper. If thinner consistency is desired, thin out with more broth.
Serve topped with your favorite toppings and enjoy!
