Rub chiles with oil. Roast under the broiler for 6-8 minutes on each side until blistered.
In a large stockpot or Dutch oven, saute onion and garlic in one tablespoon of oil.
Add chicken broth, cumin, paprika, coriander, oregano, salt, and pepper to the pot. Remove the stem and seeds from the roasted chiles and add them to the pot (you can scrape the flesh away from the peel and discard the peel if you'd like).
Simmer soup for about 10 minutes.
Drain and rinse white beans well. Add 1/2 cup of the white beans to the pot of soup, reserving the rest.
Use a hand blender to blend the soup mixture into a fairly smooth consistency (or as desired).
Add the reserved beans, chicken, and cream cheese to the pot and stir.
Simmer soup 5-10 minutes or until the cream cheese is melted and the soup is heated through.
Top with freshly chopped cilantro, tortilla chip pieces/strips, grated cheese, avocado slices, and a squeeze of lime.