Creamy Green Enchilada Chicken Soup - EPPYC

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced green chiles
• 1 jar (16 oz) green enchilada sauce
• 4 cups chicken bone broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 can (15 oz) white cannellini beans, drained and rinsed
• 4 oz cream cheese, softened and cubed
• ½ cup heavy cream
• 1 cup Monterey Jack cheese, shredded
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped
• salt to taste
• black pepper to taste