In a large pot, heat olive oil over moderately high heat. Add onion to the pot and sauté until onions are translucent, about 3 or 4 minutes. Add garlic and sauté about 30 seconds, or until garlic begins to brown.
Add the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper. Bring mixture to a boil then reduce heat to medium-low and simmer for 15 minutes.
Drain and rinse white beans. Measure out 1 cup and set the rest of the beans to the side.
In a food processor, add 1 cup beans along with 1/4 cup broth from soup, and puree until nearly smooth. If you do not own a food processor, add ingredients to a bowl and mix well by hand.
Add cream cheese to the soup along with corn, white beans, and pureed beans and stir well. Simmer 5 to 10 minutes longer. Stir in JSF chicken, fresh lime juice and cilantro.
Serve with Monterrey Jack cheese, more cilantro, avocado slices, lime wedges, and tortilla chips for garnish if desired. Enjoy!