Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Reduce heat to medium. Add chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom. Add minced garlic and cook for another minute until fragrant.

Stir in the cumin, chili powder, dried oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until aromatic.

Return the cooked chicken to the pot. Add the undrained diced green chilies, rinsed and drained cannellini beans, and chicken broth. Stir everything together.

Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 20 minutes, allowing the flavors to meld. Stir occasionally.

Remove the pot from the heat. Stir in the softened cream cheese cubes until fully melted and incorporated, creating a creamy texture. Pour in the heavy cream and stir until combined.

Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, diced avocado, or tortilla chips.