Bring the chicken broth to a boil in a large pot over medium-high heat.
Drain and rinse the beans, add to the chicken broth with the green chiles.
Chop or shred the cooked chicken. (I prefer chopped, about the size of the beans.)
Add the chicken and squeeze the juice from one lime into the broth mixture.
Return to a slight boil before turning down to simmer over low heat.
Add all of the spices and allow to simmer for 30 minutes.
Cube the cream cheese and gently stir into the soup until melted. Remove from heat and immediately add the heavy cream.
Notes
I use a rotisserie chicken for added ease and flavor. I use "Hot" Hatch green chiles- you can leave these out, but even my picky eaters don't mind these because the textures blend together.