In a large pot over medium heat, sauté the chopped onion until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the cooked shredded chicken, white beans, diced green chiles, and chicken broth.
Season with ground cumin, salt, black pepper, and chili powder.
Bring the mixture to a gentle simmer and cook for 15 minutes.
Add cream cheese (or sour cream) and stir until fully melted and creamy.
Stir in lime juice and optional shredded cheese until melted.
If desired, add corn, cilantro, white corn or hominy, and hot sauce to taste.
Simmer for an additional 5 minutes to blend flavors.
Serve hot, garnished with extra cilantro or cheese if preferred.