Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 4 minutes until translucent. Add the minced garlic, ground cumin, oregano, and smoked paprika, stirring for 60 seconds until fragrant.

Pour in the chicken broth, drained white beans, undrained diced green chiles, and sweet corn. Use a potato masher to lightly mash about 1/4 of the beans right in the pot to naturally thicken the broth.

Stir in the shredded chicken, bring to a gentle simmer, and cook uncovered for 10 minutes so the flavors meld.

Reduce the burner heat to low. Add the softened cream cheese cubes and freshly shredded Monterey Jack cheese, stirring continuously for 3–4 minutes until melted into a velvety, spoon-coating broth.

Remove from heat and stir in the fresh lime juice and chopped cilantro. Ladle into warm bowls and top with crispy tortilla strips, diced avocado, and jalapeño slices.