Step 1

In a large stock pot over medium heat, add the olive oil. Once hot, add the onion, and cook until the onion is translucent, about 5 minutes.

Step 2

Add the jalapeño, and sautée for an additional 2 minutes. Pour in the broth, salt, pepper, cumin, and chili powder.

Step 3

Add the chicken, beans, green chiles, cream cheese, shredded cheese, and stir well to combine. Bring to a boil, then simmer for 20 minutes. Top with optional toppings, and serve.