BRING the cream cheese and half and half to room temperature.
PEEL and DICE the onion. Wash, remove seeds, and dice the jalapeno pepper. Peel and crush the garlic cloves.
HEAT the olive oil in a large soup pot.
ADD the diced onion and jalapeno peppers. Cook for 5 minutes, or until they soften.
SPRINKLE in the cumin, oregano, salt, pepper, and crushed garlic. Stir and cook for two minutes. The spices should be fragrant.
POUR in the chicken broth, ½ cup of the half and half, the salsa verde, green chilies, shredded chicken, white beans, and corn. Cook for 10 to 15 minutes.
As the chili cooks, WHISK the cream cheese into the remaining 1 cup of half and half until smooth. Juice the lime.
TURN OFF the heat. Pour the cream cheese mixture and lime juice into the chili. Stir. Then replace the lid and let it warm for 3 to 5 minutes.
TASTE and adjust seasonings, if needed. I often add ½ teaspoon more salt and occasionally more lime juice.
GARNISH with fresh cilantro, crushed tortilla chips, and green onions.