Heat olive oil in a large Dutch oven over medium heat and sauté the onion for 5 minutes until translucent.

Add minced garlic and cook for 60 seconds until fragrant.

Stir in chicken broth, green chilies, cumin, oregano, chili powder, and cayenne pepper.

Place chicken breasts in the liquid, bring to a boil, then reduce heat and simmer for 20 minutes until chicken reaches an internal temperature of 165°F.

Transfer chicken to a plate, shred using two forks, and return the meat to the pot.

Stir in the beans and corn, simmering for an additional 5 minutes.

Add the softened cream cheese cubes and whisk until melted and the soup is smooth.

Remove from heat, stir in sour cream, and adjust seasoning with salt and pepper.

Serve immediately with desired toppings like cilantro, lime, and shredded cheese.