Prepare your ingredients by chopping the onion and mincing the garlic.

In a large pot over medium heat, add olive oil and sauté onions until golden brown (about 5 minutes). Add garlic and cook for another minute.

Add chicken breasts to the pot and pour in chicken broth to cover completely. Bring to a simmer and cook for 15-20 minutes until chicken is cooked through.

Shred the cooked chicken and return it to the pot. Stir in white beans, green chiles, cumin, and cream cheese. Allow to simmer for another 10 minutes until creamy.

Serve hot with optional garnishes like cilantro or avocado.