Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Add garlic and jalapeño and cook 1 minute.
Add beans, green chiles, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer and cook uncovered for 15–20 minutes.
Stir in shredded chicken and simmer for another 5–10 minutes until heated through.
Add cream cheese and sour cream or heavy cream if using. Stir until smooth and creamy.
Finish with lime juice and chopped cilantro. Serve warm with toppings.