In a large Dutch oven, saute diced onions and celery in olive oil over medium-high heat. After a few minutes, add your garlic and spices—dump in chicken, beans, and green chilies, followed by 2 quarts of chicken stock. Simmer with the lid on. I like to simmer mine for at least 20 minutes. Stir in cream cheese just before serving.
*This recipe can also be made in a slow cooker — pour everything in and set it to low for 6-8 hours, or high for 3-4 hours.*