Chop the cooked chicken and add to a bowl.
Shred both blocks of cheese in the food processor.
In a large stockpot, melt 2 tablespoons of butter.
2 tablespoons butter
Add 2 tablespoons of flour and stir.
2 tablespoons flour
Add 2 cups of chicken broth and the seasonings: garlic powder, Spanish paprika, cumin, and black pepper.
5 cups chicken broth, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon Spanish paprika, 1/2 teaspoon black pepper
Let the broth thicken by simmering over medium heat for 4-5 minutes.
Add the remaining 3 cups of broth along with the drained beans, tomatoes with green chilies, chopped red onions, jalapenos, cilantro, cooked chicken, and both types of cheese.
2 cups cooked chicken, 4 ounces sharp cheddar cheese, 4 ounces Monterey jack cheese, 14.5 ounces diced tomatoes with green chilies, 2-15 ounce cans cannelini beans, 1/4 cup red onion, 1 bunch fresh cilantro, 2 tablespoon jarred sliced jalapenos
Stir everything together and let simmer so that the cheese melts, for about 6-8 minutes.
Add 4 ounces of cream cheese. Let simmer and cook down the cream cheese for another 5 minutes, stirring occasionally.
4 ounces cream cheese
Top with more onions, cilantro, jalapenos, and sour cream.