Heat the olive oil in a large pot over medium heat and add the onion and cook until fragrant, about 5 minutes.
Stir in the garlic, jalapeno, cumin, smoked paprika, chili powder, oregano, coriander, red pepper flakes, and a pinch or salt and pepper, Cook 5-10 minutes until fragrant.
Add the chicken and stir in the broth. Season with an additional pinch of salt and pepper. Partially cover and simmer over medium heat for 20 minutes or until the chicken is fully cooked.
Pull the chicken out and shred then set aside.
Add the cream cheese to the pot and stir until fully melted/smooth.
Add the shredded chicken, white beans, salsa Verde, green chilies, and sour cream. Stir to mix in.
Slow sprinkle in the shredded pepper jack cheese and stir until fully melted. This takes 5-10 minutes.
Remove from heat and stir in the Cilantro
Serve with additional topping and enjoy!