Heat olive oil in a large pot over medium heat. Sauté the diced onion until it’s softened and translucent, about 3-4 minutes. Then add the minced garlic for a fragrant kick.

Combine the chicken broth and green enchilada sauce by pouring them into the pot. Stir well to blend all the flavors, bringing everything to a gentle simmer.

Add the shredded chicken, white beans, corn, ground cumin, chili powder, salt, and black pepper to the pot. Stir everything together, allowing the mixture to heat through.

Simmer for 15 minutes. This will let the flavors meld beautifully, creating a rich, satisfying soup.

Stir in the cubed cream cheese. Continuously stir until it melts into the soup, resulting in a creamy and smooth texture.

Taste the soup and adjust the seasoning if needed. Serve hot with your favorite toppings for a delightful finish!