Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add the garlic and cook for an additional 1 minute until fragrant.
Step 2: Sprinkle the flour over the cooked onions and garlic. Stir constantly for about 1-2 minutes to cook out the raw flour taste without letting it brown too much.
Step 3: Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
Step 4: Add the diced green chiles (with their juices), cumin, smoked paprika, and oregano. Stir in the shredded chicken and white beans.
Step 5: Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld and the broth to thicken slightly.
Step 6: Stir in the softened cream cheese and heavy cream. Whisk gently until the cream cheese is completely melted and the soup is smooth. Do not let it boil vigorously at this stage.
Step 7: Stir in the fresh lime juice. Season with salt and pepper to taste. Serve hot with your favorite toppings like cilantro, avocado, and tortilla chips.